700016  SALATINI  
Note Alimento: alimento interamente sostituito con "Crakers Ritz" 03/4008
Categoria merceologica: 9001 - grissini, crackers, salatini, crostini
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
Energia, ricalcolata, kJ215986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ218686
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal51486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal52186
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g7,203
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
   Proteine animali, g0,089
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 STIMA da ricetta fonte INN: farina 0, 86g + olio di oliva, 7g + strutto, 7g RIPR prot anim=0.02g, prot veg=9.89g, prot tot=9.91g lip anim=6.93g, lip veg=7.86g, lip tot=14.79g
   Proteine vegetali, g7,289
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g24,303
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
   Lipidi animali, g11,489
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g12,989
Calcolato da ricetta/Calculated from recipe
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.
151
Carboidrati disponibili (MSE), g71,103
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
   Amido (MSE), g63,903
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
   Carboidrati solubili (MSE), g7,203
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
Fibra alimentare totale, g3,3M
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.
151per tutti i nutrienti M/151 ALIMENTO SIMILE Wheat crunchies acqua=3.8g, lip=20.7g, prot=10.3g, GD=59.4g, amido=57.3g metodo Englyst
Alcol, g0,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
Acqua, g2,003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4008
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,2M
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.
151
Calcio, mg38M
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.
151
Sodio, mg1180M
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.
151
Potassio, mg260M
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.
151
Fosforo, mg220M
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.
151
Zinco, mg1,30M
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.
151
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,50M
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.
151
Vitamina B2, Riboflavina, mg0,10M
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.
151
Vitamina C, mgtrM
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.
151
Niacina, mg5,30M
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.
151
Vitamina B6, mg0,25M
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.
151
Folati totali, µg25M
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.
151
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg0M
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.
151
   Retinolo, µg0M
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.
151
   ß-carotene eq., µg0M
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.
151
Vitamina E (ATE), mg2,68M
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.
151
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.
151
ACIDI GRASSI
Acidi grassi saturi totali, g7,0689
Calcolato da ricetta/Calculated from recipe
RIPR lip=14.79g saturi=4.3g 18:1=7.98g mono=8.32g 18:2=1.67g 18:3=0.16g altri PUFA=0.13g PUFA=1.96g
Acidi grassi monoinsaturi totali, g13,6789
Calcolato da ricetta/Calculated from recipe
Acido oleico, g13,1189
Calcolato da ricetta/Calculated from recipe
Acidi grassi polinsaturi totali, g3,2289
Calcolato da ricetta/Calculated from recipe
Acido linoleico, g2,7489
Calcolato da ricetta/Calculated from recipe
Acido linolenico, g0,2689
Calcolato da ricetta/Calculated from recipe
Altri acidi grassi polinsaturi, g0,2286
Componente alimentare ricalcolato/Recalculated food component