700452  CREME CARAMEL  
Categoria merceologica: 15003 - creme e desserts al cucchiaio
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Energia, ricalcolata, kJ46286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ46386
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal10986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal10986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
   Proteine animali, g2,289
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 STIMA dalla ricetta 08/241 ingredienti: latte (cod 1602) 500g, farina (cod 11) 50g, zucchero (cod 2021) 25g. prot tot=3.6g, prot anim=2.6g, prot veg=1.0g lip tot=3g, lip anim=2.9g, lip veg=0.1g
   Proteine vegetali, g0,889
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g2,208
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
   Lipidi animali, g2,189
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g0,189
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg1229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Carboidrati disponibili (MSE), g20,608
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
   Amido (MSE), g2,608
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
   Carboidrati solubili (MSE), g18,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Fibra alimentare totale, g0,129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232per i nutrienti 29/19232 ALIMENTO SIMILE Dessert, flan, caramel custard, dried mix, prepared with whole milk acqua=74.2g, lip=3.1g, GD=19.1g
Alcol, g0,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Acqua, g72,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mgtr08
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Calcio, mg9408
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Sodio, mg7008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Potassio, mg15008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Fosforo, mg7708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Zinco, mg0,3008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0308
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Vitamina B2, Riboflavina, mg0,2008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Vitamina C, mg008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Niacina, mg0,1008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Vitamina B6, mg0,0308
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Folati totali, µg808
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg3808
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220CALC
   Retinolo, µg3708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
   ß-carotene eq., µg808
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Vitamina E (ATE), mg0,1608
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
Vitamina D, µg0,0708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
220
ACIDI GRASSI
Acidi grassi saturi totali, g1,3529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232RIPR lip=3.1g saturi=1.9g 18:1=0.81g mono=0.88g 18:2=0.07g 18:3=0.05g altri PUFA=0 PUFA=0.12g
Acidi grassi monoinsaturi totali, g0,6229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Acido oleico, g0,5729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Acidi grassi polinsaturi totali, g0,0929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Acido linoleico, g0,0529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Acido linolenico, g0,0429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19232
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component