71786 CAMEMBERT |  |
Note Alimento: Formaggio francese, prodotto con latte vaccino intero, crudo, molle. |
Categoria merceologica: 7001 - formaggi e latticini |
| | |
Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
COMPONENTI PRINCIPALI |
Parte edibile, % | 100 | 08Holland 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. |
| 133 | | |
Energia, Ric con fibra, kJ | 1232 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kcal | 297 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Proteine totali, g | 20,9 | 08Holland 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. |
| 133 | | |
Proteine animali, g | 20,9 | 08Holland 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. |
| 133 | | |
Proteine vegetali, g | 0,0 | 08Holland 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. |
| 133 | | |
Lipidi totali, g | 23,7 | 08Holland 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. |
| 133 | | |
Lipidi animali, g | 23,7 | 08Holland 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. |
| 133 | | |
Lipidi vegetali, g | 0,0 | 08Holland 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. |
| 133 | | |
Colesterolo, mg | 75 | 08Holland 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. |
| 133 | | |
Carboidrati disponibili (MSE), g | tr | 08Holland 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. |
| 133 | | |
Amido (MSE), g | 0,0 | 08Holland 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. |
| 133 | | |
Carboidrati solubili (MSE), g | tr | 08Holland 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. |
| 133 | | |
Fibra alimentare totale, g | 0,0 | 08Holland 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. |
| 133 | | |
Alcol, g | 0,0 | 08Holland 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. |
| 133 | | |
Acqua, g | 50,7 | 08Holland 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. |
| 133 | | |
MINERALI ed ELEMENTI IN TRACCIA |
Ferro, mg | 0,2 | 08Holland 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. |
| 133 | | |
Calcio, mg | 350 | 08Holland 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. |
| 133 | | |
Sodio, mg | 650 | 08Holland 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. |
| 133 | | |
Potassio, mg | 100 | 08Holland 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. |
| 133 | | |
Fosforo, mg | 310 | 08Holland 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. |
| 133 | | |
Zinco, mg | 2,70 | 08Holland 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. |
| 133 | | |
Magnesio, mg | 21 | 08Holland 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. |
| 133 | | |
Rame, mg | 0,07 | 08Holland 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. |
| 133 | | |
Selenio, ug | 3,0 | WSouci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt |
| 75 | 6Valore originario invariato |
| "Camembert, (50% fat content in dry matter)" acqua 50, prot 20,5, lip 25,7, GD 0.1 |
Cloro, mg | 1120 | 08Holland 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. |
| 133 | | |
Iodio, ug | 46 | 08Holland 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. |
| 180 | 2Alimento simile, valori invariati |
| "Stilton blue" acqua 38,6, prot 22,7, lip 35,5. |
Manganese, mg | tr | 08Holland 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. |
| 133 | | |
Zolfo, mg | 230 | 08Holland 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. |
| 180 | 2Alimento simile, valori invariati |
| |
VITAMINE IDROSOLUBILI |
Vitamina B1, Tiamina, mg | 0,05 | 08Holland 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. |
| 133 | | nota MC: crosta=0.5mg |
Vitamina B2, Riboflavina, mg | 0,52 | 08Holland 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. |
| 133 | | |
Vitamina C, mg | tr | 08Holland 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. |
| 133 | | |
Niacina, mg | 1,00 | 08Holland 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. |
| 133 | | |
Vitamina B6, mg | 0,22 | 08Holland 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. |
| 133 | | nota MC: crosta=0.4mg |
Folati totali, ug | 102 | 08Holland 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. |
| 133 | | |
Acido pantotenico, mg | 0,36 | 08Holland 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. |
| 133 | | |
Biotina, ug | 7,6 | 08Holland 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. |
| 133 | | |
Vitamina B12, ug | 1,1 | 08Holland 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. |
| 133 | | |
VITAMINE LIPOSOLUBILI |
Vitamina A |
Retinolo eq. (RE), ug | 283 | 08Holland 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. |
| 133 | 3BCalcoli 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, ug | 230 | 08Holland 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. |
| 133 | | |
ß-carotene eq., ug | 315 | 08Holland 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. |
| 133 | | |
Vitamina E (ATE), mg | 0,65 | 08Holland 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. |
| 133 | | |
Vitamina D, ug | 0,18 | 08Holland 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. |
| 133 | | |
ACIDI GRASSI |
Acidi grassi saturi totali, g | 14,91 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| Cheese, Camembert lip 24.26AcGrSaturiTot15.26, SommaAcButirrico,caproico,caprilico,caprico1.627, AcLaurico0.44, AcMiristico2.69, AcPalmitico7.23, AcStearico2.52, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot7.02, AcMiristoleico-3, AcPalmitoleico0.88, AcOleico5.75, AcEicosenoico0, AcErucico0, AcGrPolinstauriTot0.72, AcLinoleico0.45, AcLinolenico0.27, AcArachidonico0, AcEicosapentaenoico(EPA)0, AcDecosaesaenoico(DHA)0, AltriAcGrPolinsaturi0 |
Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g | 1,59 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido laurico (C12:0), g | 0,43 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido miristico (C14:0), g | 2,62 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido palmitico (C16:0), g | 7,06 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido stearico (C18:0), g | 2,47 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acidi grassi monoinsaturi totali, g | 6,86 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido palmitoleico (C16:1ω-7), g | 0,86 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido oleico (C18:1ω-9cis), g | 5,62 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acidi eicosenoico (C20:1ω-9), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido erucico (C22:1ω-9), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acidi grassi polinsaturi totali, g | 0,71 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido linoleico (C18:2ω-6), g | 0,44 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido linolenico (C18:3ω-3), g | 0,27 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido arachidonico (C20:4ω-6), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido eicosapentaenoico (EPA) (C20:5ω-3), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Acido docosaesaenoico (DHA) (C22:6ω-3), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01007 | 3BCalcoli 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 |
| |
Altri acidi grassi polinsaturi, g | 0,00 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
AMINOACIDI |
Triptofano, mg | 324 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | 3BCalcoli 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 |
| "Camembert" prot. orig.19.8,trypto307, threon717, isoleu968, leucine1840, lysine1766, methion565, cystine109, phenilal1105, tyrosine1145, valine1279, arginine701, histidine683, alanine819, aspart ac1288, glutam ac4187, glycine379, proline2346, serine1114 |
Treonina, mg | 757 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Isoleucina, mg | 1022 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Leucina, mg | 1942 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Lisina, mg | 1864 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Metionina, mg | 596 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Cistina, mg | 115 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Fenilalanina, mg | 1166 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Tirosina, mg | 1209 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Valina, mg | 1350 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Arginina, mg | 740 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Istidina, mg | 721 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Alanina, mg | 865 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Acido aspartico, mg | 1360 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Acido glutammico, mg | 4420 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Glicina, mg | 400 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Prolina, mg | 2476 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
Serina, mg | 1176 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01007 | | |
ZUCCHERI |
Glucosio, g | 0,0 | 08Holland 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. |
| 133 | | |
Fruttosio, g | 0,0 | 08Holland 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. |
| 133 | | |
Galattosio, g | 0,0 | 08Holland 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. |
| 133 | | |
Saccarosio (MSE), g | 0,0 | 08Holland 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. |
| 133 | | |
Maltosio (MSE), g | 0,0 | 08Holland 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. |
| 133 | | |
Lattosio (MSE), g | tr | 08Holland 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. |
| 133 | | |
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