| 700407 SALMONE AFFUMICATO |  |
| Note Alimento: Nome originale: "Salmon, smoked". |
| Categoria merceologica: 11004 - pesci vertebrati (conservati) e uova di pesce |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| Contenuti in 100 g / unità |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Energia, ricalcolata, kJ | 598 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 598 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 142 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 142 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 25,4 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Proteine animali, g | 25,4 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Proteine vegetali, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Lipidi totali, g | 4,5 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Lipidi animali, g | 4,5 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Lipidi vegetali, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Colesterolo, mg | 35 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Carboidrati disponibili (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Amido (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Carboidrati solubili (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Fibra alimentare totale, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Alcol, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Acqua, g | 64,9 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 0,6 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Calcio, mg | 19 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Sodio, mg | 1880 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Potassio, mg | 420 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Fosforo, mg | 250 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Zinco, mg | 0,40 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Magnesio, mg | 32 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Rame, mg | 0,09 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Selenio, µg | 24,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Cloro, mg | 2850 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Iodio, µg | 37 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 2| Alimento simile, valori invariati |
| "Salmon, raw" acqua 67,2g, prot 20,2g, lip 11g. |
| Manganese, mg | 0,02 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Zolfo, mg | 210 | Y| Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland. |
| 7200 | 2| Alimento simile, valori invariati |
| "Salmon, smoked" acqua 63g, prot 21.4g, lip 9.5g |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,16 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Vitamina B2, Riboflavina, mg | 0,17 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Vitamina C, mg | tr | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Niacina, mg | 8,80 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Vitamina B6, mg | 0,28 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Folati totali, µg | 2 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Acido pantotenico, mg | 0,87 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Biotina, µg | 7,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 2| Alimento simile, valori invariati |
| |
| Vitamina B12, µg | 3,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| VITAMINE LIPOSOLUBILI |
| Retinolo equivalente |
| Retinolo eq. (RE), µg | 13 | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 626 | 3B| 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 |
| "Salmon, smoked" acqua 64.9g, lip 4.5g, prot 25.4g |
| Retinolo, µg | 13 | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 626 | 6| Valore originario invariato |
| |
| ß-carotene eq., µg | tr | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 626 | 6| Valore originario invariato |
| |
| Vitamina E (ATE), mg | 1,35 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | 2| Alimento simile, valori invariati |
| "Salmon, chinook, smoked (altra specie)" acqua 72g, lip 4.32g, prot 18.28g. |
| Vitamina D, µg | tr | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 626 | 6| Valore originario invariato |
| |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 0,78 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| Salmon, raw lip 11AcGrSaturiTot1.9, SommaAcButirrico,caproico,caprilico,caprico-3, AcLaurico0, AcMiristico0.3, AcPalmitico1.2, AcStearico0.3, AcArachidico-3, AcBeenico0.1, AcGrMonoinsaturiTot4.4, AcMiristoleico0, AcPalmitoleico0.7, AcOleico2.4, AcEicosenoico0.7, AcErucico0.6, AcGrPolinstauriTot3.1, AcLinoleico0.3, AcLinolenico0.2, AcArachidonico0.2, AcEicosapentaenoico(EPA)0.5, AcDecosaesaenoico(DHA)1.3, AltriAcGrPolinsaturi0.6 |
| Acido laurico, g | 0,00 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido miristico, g | 0,12 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido palmitico, g | 0,49 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido stearico, g | 0,12 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido beenico, g | 0,04 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acidi grassi monoinsaturi totali, g | 1,80 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido miristoleico, g | 0,00 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido palmitoleico, g | 0,29 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido oleico, g | 0,98 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acidi eicosenoico, g | 0,29 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido erucico, g | 0,25 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acidi grassi polinsaturi totali, g | 1,27 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido linoleico, g | 0,12 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido linolenico, g | 0,08 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido arachidonico, g | 0,08 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido eicosapentaenoico (EPA), g | 0,21 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Acido decosaesaenoico (DHA), g | 0,53 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 202 | 3A| 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 |
| |
| Altri acidi grassi polinsaturi, g | 0,24 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINOACIDI |
| Triptofano, mg | 285 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | 3A| 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 |
| "Salmon, chinook, smoked" prot. orig.18.28,trypto205, threon801, isoleu842, leucine1486, lysine1679, methion541, cystine196, phenilal714, tyrosine617, valine942, arginine1094, histidine538, alanine1106, aspart ac1872, glutam ac2729, glycine878, proline646, serine746 |
| Treonina, mg | 1113 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Isoleucina, mg | 1170 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Leucina, mg | 2065 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Lisina, mg | 2333 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Metionina, mg | 752 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Cistina, mg | 272 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Fenilalanina, mg | 992 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Tirosina, mg | 857 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Valina, mg | 1309 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Arginina, mg | 1520 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Istidina, mg | 748 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Alanina, mg | 1537 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Acido aspartico, mg | 2601 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Acido glutammico, mg | 3792 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Glicina, mg | 1220 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Prolina, mg | 898 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| Serina, mg | 1037 | 25| Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.* |
| 15077 | | |
| ZUCCHERI |
| Glucosio, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Fruttosio, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Galattosio, g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Saccarosio (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Maltosio (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
| Lattosio (MSE), g | 0,0 | G| Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 207 | | |
|
|