700447  PANCETTA AFFUMICATA o BACON
Note Alimento: Nome originale: "Bacon, rasher, streaky, raw"
Categoria merceologica: 10003 - insaccati e salumi
Componenti AlimentariValoreFonteCodiceClasseNote
COMPONENTI PRINCIPALI
Parte edibile, %91K
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.
16con cotenna
Energia, Ric con fibra, kJ114286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal27686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g15,8K
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, g15,8K
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, g0,0K
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, g23,6K
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, g23,6K
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, g0,0K
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, mg65K
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), g0,0K
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), g0,0K
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), g0,0K
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, g0,0K
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, g0,0K
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, g57,3K
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, mg0,5K
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, mg6K
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, mg1260K
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, mg250K
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, mg140K
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, mg1,50K
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, mg15K
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, mg0,06K
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, ug7,0K
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, mg1500K
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, ug7K
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, mg0,01K
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, mg150Y
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.
60712
Alimento simile, valori invariati
"Bacon smoked" acqua 55, prot 13, lip 27,3
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,45K
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, mg0,14K
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, mgtrK
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, mg4,70K
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, mg0,30K
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, ug3K
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, mg0,92K
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, ug2,0K
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, ug1,0K
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), ugtrK
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.
163B
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, ugtrK
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., ugtrK
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), mg0,07K
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, ug0,90K
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, g7,97AE
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), g0,02AE
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), g0,03AE
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), g0,31AE
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.
297C 15: 0.02
Acido palmitico (C16:0), g5,02AE
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.
297C 17: 0.07
Acido stearico (C18:0), g2,48AE
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), g0,04AE
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), g0,00AE
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, g9,82AE
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), g0,00AE
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), g0,65AE
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), g9,02AE
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), g0,15AE
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), g0,00AE
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, g3,4286
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), g2,79AE
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), g0,29AE
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), g0,08AE
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), g0,02AE
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), g0,00AE
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, g0,2486
Componente alimentare ricalcolato/Recalculated food component
AMINOACIDI
Triptofano, mg149AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1103103A
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, mg685AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Isoleucina, mg814AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Leucina, mg1297AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Lisina, mg1309AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Metionina, mg400AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Cistina, mg190AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Fenilalanina, mg614AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Tirosina, mg506AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Valina, mg888AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Arginina, mg998AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Istidina, mg519AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Alanina, mg1107AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Acido aspartico, mg1526AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Acido glutammico, mg2495AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Glicina, mg928AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Prolina, mg701AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
Serina, mg663AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
110310
ZUCCHERI
Glucosio, g0,0K
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, g0,0K
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, g0,0K
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), g0,0K
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), g0,0K
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), g0,0K
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