| 701376 WURSTEL DI TACCHINO |  |
| Note Alimento: Nome originale "Frankfurter, turkey" |
| Categoria merceologica: 10003 - insaccati e salumi |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| Contenuti in 100 g / unità |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Energia, ricalcolata, kJ | 922 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 922 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 222 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 222 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 14,3 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Proteine animali, g | 14,3 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Proteine vegetali, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Lipidi totali, g | 17,7 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Lipidi animali, g | 17,7 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Lipidi vegetali, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Colesterolo, mg | 107 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Carboidrati disponibili (MSE), g | 1,5 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | ottenuti per differenza |
| Amido (MSE), g | 1,5 | 87 | | | |
| Carboidrati solubili (MSE), g | 0,0 | BI| 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, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Alcol, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acqua, g | 63,0 | BI| 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, mg | 1,8 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Calcio, mg | 106 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Sodio, mg | 1426 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Potassio, mg | 179 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Fosforo, mg | 134 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Zinco, mg | 3,10 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Magnesio, mg | 14 | AG| 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, mg | 0,10 | AG| 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, µg | 15,0 | AG| 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, mg | 1030 | 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. |
| 157 | 2| Alimento simile, valori invariati |
| "Turkey, slices"acqua 72.6, prot 23, lip 1.9 |
| Iodio, µg | 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. |
| 157 | 2| Alimento simile, valori invariati |
| |
| Manganese, mg | 0,02 | AG| 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, mg | 86 | 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. |
| 6640 | 2| Alimento simile, valori invariati |
| "Frankfurter" acqua 63, prot 12, lip 20,5 |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,04 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Vitamina B2, Riboflavina, mg | 0,18 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Vitamina C, mg | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Niacina, mg | 4,10 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Vitamina B6, mg | 0,23 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Folati totali, µg | 8 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido pantotenico, mg | 0,72 | AG| 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, 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. |
| 157 | 2| Alimento simile, valori invariati |
| |
| Vitamina B12, µg | 0,3 | AG| 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 |
| Retinolo equivalente |
| Retinolo eq. (RE), µg | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Retinolo, µg | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| ß-carotene eq., µg | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Vitamina E (ATE), mg | 0,62 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | alfa-tocoperolo |
| Vitamina D, µg | 0,20 | 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. |
| 157 | 2| Alimento simile, valori invariati |
| |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 5,89 | 17| 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, caproico, caprilico e caprico, g | 0,00 | AG| 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, g | 0,15 | AG| 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, g | 0,30 | AG| 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, g | 3,62 | AG| 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, g | 1,83 | AG| 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, g | 5,58 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido palmitoleico, g | 0,28 | AG| 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, g | 5,30 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acidi eicosenoico, g | 0,00 | AG| 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, g | 0,00 | AG| 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, g | 5,00 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido linoleico, g | 4,64 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido linolenico, g | 0,36 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido arachidonico, g | 0,00 | AG| 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), g | 0,00 | AG| 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 decosaesaenoico (DHA), g | 0,00 | AG| 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, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINOACIDI |
| Triptofano, mg | 114 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Treonina, mg | 684 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Isoleucina, mg | 540 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Leucina, mg | 1165 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Lisina, mg | 1240 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Metionina, mg | 403 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Cistina, mg | 105 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Fenilalanina, mg | 593 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Tirosina, mg | 508 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Valina, mg | 586 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Arginina, mg | 933 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Istidina, mg | 543 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Alanina, mg | 936 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido aspartico, mg | 1455 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Acido glutammico, mg | 2400 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Glicina, mg | 837 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Prolina, mg | 698 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Serina, mg | 668 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| ZUCCHERI |
| Glucosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Fruttosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Galattosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Saccarosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Maltosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
| Lattosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07025 | | |
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