742070  CONO PER GELATO  
Note Alimento: Alimento interamente sostituito
Categoria merceologica: 15007 - biscotti, pasticcini da tè
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.
212
Energia, ricalcolata, kJ155586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ157986
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal36686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal37286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g10,108
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.
212
   Proteine animali, g0,085
Assimilato ad altra voce presente in banca dati
per la suddivisione anim/veg seguita l'indicazione del colesterolo, che e' uguale a zero
   Proteine vegetali, g10,185
Assimilato ad altra voce presente in banca dati
Lipidi totali, g3,308
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.
212
   Lipidi animali, g0,085
Assimilato ad altra voce presente in banca dati
   Lipidi vegetali, g3,385
Assimilato ad altra voce presente in banca dati
Colesterolo, 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.
212
Carboidrati disponibili (MSE), g78,808
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.
212
   Amido (MSE), g77,708
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.
212
   Carboidrati solubili (MSE), g1,108
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.
212
Fibra alimentare totale, g3,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271per i nutrienti 28/18270 ALIMENTO SIMILE Ice cream cones, cake or wafer-type acqua=5.3g, lip=6.9g, GD=79g
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.
212
Acqua, g2,808
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.
212
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,008
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.
212
Calcio, mg17008
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.
212
Sodio, mg9308
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.
212
Potassio, mg19008
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.
212
Fosforo, mg13008
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.
212
Zinco, mg0,7008
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.
212
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, 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.
212
Vitamina B2, Riboflavina, mg0,0408
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.
212
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.
212
Niacina, mg2,3008
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.
212
Vitamina B6, mg0,1508
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.
212
Folati totali, µg1508
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.
212
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg008
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.
212CALC
   Retinolo, µg008
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.
212
   ß-carotene eq., µg008
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.
212
Vitamina E (ATE), mg1,3828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271
Vitamina D, µg0,0008
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.
212
ACIDI GRASSI
Acidi grassi saturi totali, g0,4928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271RIPR lip=6.9g saturi=1.029g 18:1=2.615g mono=2.639g 18:2=2.436g 18:3=0.175g altri PUFA=0 PUFA=2.611g
Acidi grassi monoinsaturi totali, g1,2628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271
Acido oleico, g1,2528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271
Acidi grassi polinsaturi totali, g1,2528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
17271
Acido linoleico, g1,1728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271
Acido linolenico, g0,0828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18271
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component