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
Contenuti in 100 g / unità
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, ricalcolata, kJ	1142	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	1142	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	276	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, µg	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, µg	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, µg	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, µg	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, µg	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
Retinolo equivalente
Retinolo eq. (RE), µg	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, µg	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., µg	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, µg	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, caproico, caprilico e caprico, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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), 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 decosaesaenoico (DHA), 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