701376  WURSTEL DI TACCHINO
Note Alimento: Nome originale "Frankfurter, turkey"
Categoria merceologica: 10003 - insaccati e salumi
Componenti AlimentariValoreFonteCodiceClasseNote
COMPONENTI PRINCIPALI
Parte edibile, %10017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Energia, Ric con fibra, kJ92286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal22286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g14,317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   Proteine animali, g14,317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   Proteine vegetali, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Lipidi totali, g17,717
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   Lipidi animali, g17,717
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   Lipidi vegetali, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Colesterolo, mg10717
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Carboidrati disponibili (MSE), g1,517
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025ottenuti per differenza
   Amido (MSE), g1,587
Stima/Estimate
   Carboidrati solubili (MSE), g0,0BI
U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page.
07025
Fibra alimentare totale, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Alcol, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acqua, g63,0BI
U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page.
07025
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Calcio, mg10617
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Sodio, mg142617
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Potassio, mg17917
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Fosforo, mg13417
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Zinco, mg3,1017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Magnesio, mg14AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Rame, mg0,10AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Selenio, ug15,0AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Cloro, mg1030K
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.
1572
Alimento simile, valori invariati
"Turkey, slices"acqua 72.6, prot 23, lip 1.9
Iodio, ug5K
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.
1572
Alimento simile, valori invariati
Manganese, mg0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Zolfo, mg86Y
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.
66402
Alimento simile, valori invariati
"Frankfurter" acqua 63, prot 12, lip 20,5
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0417
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Vitamina B2, Riboflavina, mg0,1817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Vitamina C, mg017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Niacina, mg4,1017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Vitamina B6, mg0,2317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Folati totali, ug817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido pantotenico, mg0,72AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
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.
1572
Alimento simile, valori invariati
Vitamina B12, ug0,3AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
VITAMINE LIPOSOLUBILI
Vitamina A
   Retinolo eq. (RE), ug017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   Retinolo, ug017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
   ß-carotene eq., ug017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Vitamina E (ATE), mg0,6217
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025alfa-tocoperolo
Vitamina D, ug0,20K
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.
1572
Alimento simile, valori invariati
ACIDI GRASSI
Acidi grassi saturi totali, g5,8917
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido laurico (C12:0), g0,15AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido miristico (C14:0), g0,30AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido palmitico (C16:0), g3,62AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido stearico (C18:0), g1,83AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acidi grassi monoinsaturi totali, g5,5817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido palmitoleico (C16:1ω-7), g0,28AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido oleico (C18:1ω-9cis), g5,3017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acidi eicosenoico (C20:1ω-9), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acido erucico (C22:1ω-9), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
07025
Acidi grassi polinsaturi totali, g5,0017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido linoleico (C18:2ω-6), g4,6417
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido linolenico (C18:3ω-3), g0,3617
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido arachidonico (C20:4ω-6), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
0702
Acido eicosapentaenoico (EPA) (C20:5ω-3), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
0702
Acido docosaesaenoico (DHA) (C22:6ω-3), g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
0702
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINOACIDI
Triptofano, mg11417
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Treonina, mg68417
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Isoleucina, mg54017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Leucina, mg116517
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Lisina, mg124017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Metionina, mg40317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Cistina, mg10517
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Fenilalanina, mg59317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Tirosina, mg50817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Valina, mg58617
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Arginina, mg93317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Istidina, mg54317
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Alanina, mg93617
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido aspartico, mg145517
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Acido glutammico, mg240017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Glicina, mg83717
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Prolina, mg69817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Serina, mg66817
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
ZUCCHERI
Glucosio, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Fruttosio, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Galattosio, g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Saccarosio (MSE), g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Maltosio (MSE), g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025
Lattosio (MSE), g0,017
Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*
07025