777010  CAPPERI SOTT'ACETO  
Note Alimento: Dati di composizione provenienti da etichetta nutrizionale di un prodotto commerciale, marchio COOP.
Categoria merceologica: 24001 - erbe aromatiche e altri spezie
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10084
Dati nutrizionali da etichetta di prodotti commerciali
Energia, ricalcolata, kJ8286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ9486
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal1986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal2286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g2,684
Dati nutrizionali da etichetta di prodotti commerciali
   Proteine animali, g0,084
Dati nutrizionali da etichetta di prodotti commerciali
   Proteine vegetali, g2,684
Dati nutrizionali da etichetta di prodotti commerciali
Lipidi totali, g0,184
Dati nutrizionali da etichetta di prodotti commerciali
   Lipidi animali, g0,084
Dati nutrizionali da etichetta di prodotti commerciali
   Lipidi vegetali, g0,184
Dati nutrizionali da etichetta di prodotti commerciali
Colesterolo, mg009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Carboidrati disponibili (MSE), g2,184
Dati nutrizionali da etichetta di prodotti commerciali
   Amido (MSE), g0,084
Dati nutrizionali da etichetta di prodotti commerciali
amido=0 quando GD=GS
   Carboidrati solubili (MSE), g2,184
Dati nutrizionali da etichetta di prodotti commerciali
Fibra alimentare totale, g1,584
Dati nutrizionali da etichetta di prodotti commerciali
Alcol, g0,084
Dati nutrizionali da etichetta di prodotti commerciali
Acqua, g93,786
Componente alimentare ricalcolato/Recalculated food component
STIMA ottenuta per differenza acqua = 100 - (prot+lip+GD+Na)
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,984
Dati nutrizionali da etichetta di prodotti commerciali
Calcio, mg1909
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Sodio, mg151784
Dati nutrizionali da etichetta di prodotti commerciali
Potassio, mg24009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330per tutti i nutrienti fonte 09 cod 330 ALIMENTO SIMILE Radish, raw acqua=95.4g
Fosforo, mg2009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Zinco, mg0,2009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0309
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Vitamina B2, Riboflavina, mgtr09
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Vitamina C, mg1709
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Niacina, mg0,4009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Vitamina B6, mg0,0709
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Folati totali, µg3809
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µgtr09
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330CALC
   Retinolo, µg009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
   ß-carotene eq., µgtr09
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Vitamina E (ATE), mg0,0009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
Vitamina D, µg0,0009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
330
ACIDI GRASSI
Acidi grassi saturi totali, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429RIPR riferito a Radishes, raw lip=0.54g saturi=0.030g 18:1=0.016g mono=0.017g 18:2=0.016g 18:3=0.029g altri PUFA=0 PUFA=0.045g
Acidi grassi monoinsaturi totali, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429
Acido oleico, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429
Acidi grassi polinsaturi totali, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429
Acido linoleico, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429
Acido linolenico, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11429
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component