606010  BURRO DI ARACHIDI  
Note Alimento: Nome originale "Peanuts butter, smooth".
Categoria merceologica: 13002 - oli e grassi vegetali (incluso burro di arachide e margarina vegetale)
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %100L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Energia, ricalcolata, kJ258186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ263586
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal62386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal63686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g22,6L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Proteine animali, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Proteine vegetali, g22,6L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Lipidi totali, g53,7L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Lipidi animali, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Lipidi vegetali, g53,7L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Colesterolo, mg0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Carboidrati disponibili (MSE), g13,1L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Amido (MSE), g6,4L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Carboidrati solubili (MSE), g6,7L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Fibra alimentare totale, g6,8L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829metodo Southgate; metodo Englyst fibra 5,4g
Alcol, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Acqua, g1,1L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,1L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Calcio, mg37L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Sodio, mg350L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Potassio, mg700L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Fosforo, mg330L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Zinco, mg3,00L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Magnesio, mg180L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Rame, mg0,70L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Selenio, µg3,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Cloro, mg500L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Manganese, mg1,70L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Zolfo, mg330L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,17L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina B2, Riboflavina, mg0,09L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina C, mg0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Niacina, mg12,50L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina B6, mg0,58L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Folati totali, µg53L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Acido pantotenico, mg1,56L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Biotina, µg94,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina B12, µg0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   Retinolo, µg0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
   ß-carotene eq., µg0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina E (ATE), mg4,99L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Vitamina D, µg0,00L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
ACIDI GRASSI
Acidi grassi saturi totali, g10,62E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838Burro di Arachidi lip 53.7
Somma degli acidi butirrico, caproico, caprilico e caprico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido laurico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido miristico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido palmitico, g5,80E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido stearico, g2,82E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido arachidico, g0,72E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido beenico, g1,28E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acidi grassi monoinsaturi totali, g27,21E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido miristoleico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido palmitoleico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido oleico, g26,49E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acidi eicosenoico, g0,72E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido erucico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acidi grassi polinsaturi totali, g13,45E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido linoleico, g13,45E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido linolenico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido arachidonico, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido eicosapentaenoico (EPA), g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Acido decosaesaenoico (DHA), g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
838
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINOACIDI
Triptofano, mg21926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
163973A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
"Peanut butter, chunk style, without salt" prot. orig.24.05,trypto233, threon823, isoleu845, leucine1559, lysine863, methion295, cystine308, phenilal1246, tyrosine977, valine1008, arginine2875, histidine608, alanine955, aspart ac2932, glutam ac5024, glycine1449, proline1061, serine1184
Treonina, mg77326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Isoleucina, mg79426
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Leucina, mg146526
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Lisina, mg81126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Metionina, mg27726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Cistina, mg28926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Fenilalanina, mg117126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Tirosina, mg91826
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Valina, mg94726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Arginina, mg270226
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Istidina, mg57126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Alanina, mg89726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Acido aspartico, mg275526
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Acido glutammico, mg472126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Glicina, mg136226
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Prolina, mg99726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
Serina, mg111326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16397
ZUCCHERI
Glucosio, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Fruttosio, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Galattosio, g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Saccarosio (MSE), g6,7L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Maltosio (MSE), g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829
Lattosio (MSE), g0,0L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
829