701302  PASTICCINI AL COCCO  
Note Alimento: Alimento interamente sostituito con "Cookies, coconut macaroons prepared from recipe" ricetta: zucchero 45.8g, farina di cocco 35.63g, albume d'uovo 18.56g, vaniglia e sale 1.74g (assegnati alla farina di cocco) La ricetta e' stata utilizzata anche per la suddivisione anim/veg, la stima GS e amido e per la vit D (fonte 89).
Categoria merceologica: 15007 - biscotti, pasticcini da tè
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Energia, ricalcolata, kJ165886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ167286
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal39386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal39686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
   Proteine animali, g1,689
Calcolato da ricetta/Calculated from recipe
   Proteine vegetali, g2,089
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g12,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
   Lipidi animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169lip anim = 0 considerati gli ingredienti
   Lipidi vegetali, g12,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Colesterolo, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Carboidrati disponibili (MSE), g70,428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169GD = GD tot - fibra GD = 72.2g - 1.8g ottenuti per differenza
   Amido (MSE), g0,089
Calcolato da ricetta/Calculated from recipe
   Carboidrati solubili (MSE), g70,489
Calcolato da ricetta/Calculated from recipe
Fibra alimentare totale, g1,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169espressa come fibra alimentare totale
Alcol, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acqua, g10,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Calcio, mg728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Sodio, mg24728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Potassio, mg15628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Fosforo, mg4328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Zinco, mg0,7028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Vitamina B2, Riboflavina, mg0,1128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Vitamina C, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Niacina, mg0,1028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Vitamina B6, mg0,1028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Folati totali, µg328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
   Retinolo, µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
   ß-carotene eq., µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Vitamina E (ATE), mg0,2928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Vitamina D, µg0,0089
Calcolato da ricetta/Calculated from recipe
ACIDI GRASSI
Acidi grassi saturi totali, g11,2428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acidi grassi monoinsaturi totali, g0,5528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acido oleico, g0,5528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acidi grassi polinsaturi totali, g0,1428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acido linoleico, g0,1428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Acido linolenico, g0,0028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18169
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component