666010  DADI PER BRODO VEGETALE  
Note Alimento: Nome originale "Stock cubes, vegetables". Prodotto alimentare ottenuto per essicazione dell'estratto di brodo (ottenuto per idrolisi di proteine di origine vegetale (cereali, legumi, vegetali in genere) e possono contentere come sostanze aggiunte: grasso idrogenato alimentare, sale, sostanze aromatizzanti, droghe (DPR n. 567 del 30.05.1953).
Categoria merceologica: 24005 - dadi, gelatina alimentare, estratti e prodotti a base di glutammato
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %100M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Energia, ricalcolata, kJ105586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ105586
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal25386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal25386
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g13,5M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Proteine animali, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Proteine vegetali, g13,5M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Lipidi totali, g17,3M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Lipidi animali, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Lipidi vegetali, g17,3M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Colesterolo, mg0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Carboidrati disponibili (MSE), g11,6M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Amido (MSE), g9,4M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
   Carboidrati solubili (MSE), g2,2M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Fibra alimentare totale, gtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Alcol, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Acqua, g5,7M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,8M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Calcio, mg47M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Sodio, mg16800M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Potassio, mg390M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Fosforo, mg120M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Zinco, mg0,40M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg5,1816
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
Vitamina B2, Riboflavina, mg0,4516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
Vitamina C, mg0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
Niacina, mg2,2016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
Vitamina B6, mg0,1016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
Folati totali, µg3016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg1516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061012
Alimento simile, valori invariati
   Retinolo, µg016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061013B
Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
   ß-carotene eq., µg9016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
061013B
Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Vitamina E (ATE), mg5,20AN
US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.
061012
Alimento simile, valori invariati
Vitamina D, µg0,00M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
370
ACIDI GRASSI
Acidi grassi saturi totali, g4,3316
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101"Soup, cream of vegetable, dehydrated, dry" lip=24.1g
Acidi grassi monoinsaturi totali, g7,7016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101
Acido oleico, g7,7016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101
Acidi grassi polinsaturi totali, g4,5216
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101
Acido linoleico, g4,2416
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101
Acido linolenico, g0,2816
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06101
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component