|
| 700447 PANCETTA AFFUMICATA o BACON |  |
| Note Alimento: Nome originale: "Bacon, rasher, streaky, raw" |
| Categoria merceologica: 10003 - insaccati e salumi |
| | |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 91 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | con cotenna |
| Energia, Ric con fibra, kJ | 1142 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 276 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 15,8 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Proteine animali, g | 15,8 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Proteine vegetali, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Lipidi totali, g | 23,6 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Lipidi animali, g | 23,6 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Lipidi vegetali, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Colesterolo, mg | 65 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Carboidrati disponibili (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Amido (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Carboidrati solubili (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Fibra alimentare totale, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Alcol, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Acqua, g | 57,3 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 0,5 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Calcio, mg | 6 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Sodio, mg | 1260 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Potassio, mg | 250 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Fosforo, mg | 140 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Zinco, mg | 1,50 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Magnesio, mg | 15 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Rame, mg | 0,06 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Selenio, ug | 7,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Cloro, mg | 1500 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Iodio, ug | 7 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Manganese, mg | 0,01 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Zolfo, mg | 150 | 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. |
| 6071 | 2| Alimento simile, valori invariati |
| "Bacon smoked" acqua 55, prot 13, lip 27,3 |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,45 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina B2, Riboflavina, mg | 0,14 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina C, mg | tr | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Niacina, mg | 4,70 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina B6, mg | 0,30 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Folati totali, ug | 3 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Acido pantotenico, mg | 0,92 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Biotina, ug | 2,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina B12, ug | 1,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| VITAMINE LIPOSOLUBILI |
| Vitamina A |
| Retinolo eq. (RE), ug | tr | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | 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 |
| |
| Retinolo, ug | tr | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| ß-carotene eq., ug | tr | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina E (ATE), mg | 0,07 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Vitamina D, ug | 0,90 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 7,97 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g | 0,02 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido laurico (C12:0), g | 0,03 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido miristico (C14:0), g | 0,31 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | C 15: 0.02 |
| Acido palmitico (C16:0), g | 5,02 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | C 17: 0.07 |
| Acido stearico (C18:0), g | 2,48 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido arachidico (C20:0), g | 0,04 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido beenico (C22:0), g | 0,00 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acidi grassi monoinsaturi totali, g | 9,82 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido miristoleico (C14:1), g | 0,00 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido palmitoleico (C16:1ω-7), g | 0,65 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido oleico (C18:1ω-9cis), g | 9,02 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acidi eicosenoico (C20:1ω-9), g | 0,15 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido erucico (C22:1ω-9), g | 0,00 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acidi grassi polinsaturi totali, g | 3,42 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | Somma dei singoli PUFA provenienti dalla fonte AE-297. Non utilizzato valore prensete in tabella PUFA Total cis (3.07). |
| Acido linoleico (C18:2ω-6), g | 2,79 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido linolenico (C18:3ω-3), g | 0,29 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido arachidonico (C20:4ω-6), g | 0,08 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido eicosapentaenoico (EPA) (C20:5ω-3), g | 0,02 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Acido docosaesaenoico (DHA) (C22:6ω-3), g | 0,00 | AE| Ministry of Agriculture, Fisheries and Food (1998). Fatty Acids. Seventh supplement to McCance & Widdowson's The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 297 | | |
| Altri acidi grassi polinsaturi, g | 0,24 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINOACIDI |
| Triptofano, mg | 149 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | 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 |
| "Pancetta tesa" prot. orig.20.9,trypto197, threon906, isoleu1077, leucine1715, lysine1732, methion529, cystine251, phenilal812, tyrosine669, valine1174, arginine1320, histidine686, alanine1464, aspart ac2019, glutam ac3301, glycine1228, proline927, serine877 |
| Treonina, mg | 685 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Isoleucina, mg | 814 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Leucina, mg | 1297 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Lisina, mg | 1309 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Metionina, mg | 400 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Cistina, mg | 190 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Fenilalanina, mg | 614 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Tirosina, mg | 506 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Valina, mg | 888 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Arginina, mg | 998 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Istidina, mg | 519 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Alanina, mg | 1107 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Acido aspartico, mg | 1526 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Acido glutammico, mg | 2495 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Glicina, mg | 928 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Prolina, mg | 701 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| Serina, mg | 663 | AA| Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 110310 | | |
| ZUCCHERI |
| Glucosio, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Fruttosio, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Galattosio, g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Saccarosio (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Maltosio (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
| Lattosio (MSE), g | 0,0 | K| Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 16 | | |
|
|