777015  VANIGLIA, estratto alcolico  
Note Alimento: Nome originale:"Vanilla extract". Nel caso in cui si consideri un prodotto privo di alcol, i valori rimangono pressoche' inalterati eccetto l'acqua (=85.6g/100g), l'alcol (=0g/100g) e di conseguenza l'Energia (da ricalcolare) RIF: fonte 12 cod 2052
Categoria merceologica: 24001 - erbe aromatiche e altri spezie
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Energia, ricalcolata, kJ120686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ120686
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal29086
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal29086
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g0,112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   Proteine animali, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   Proteine vegetali, g0,112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Lipidi totali, g0,112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   Lipidi animali, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   Lipidi vegetali, g0,112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Colesterolo, mg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Carboidrati disponibili (MSE), g12,712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050calcolati per differenza
   Amido (MSE), gtr87
Stima/Estimate
   Carboidrati solubili (MSE), g12,787
Stima/Estimate
Fibra alimentare totale, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Alcol, g34,412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acqua, g52,612
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Calcio, mg1112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Sodio, mg912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Potassio, mg14812
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Fosforo, mg612
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Zinco, mg0,1012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Vitamina B2, Riboflavina, mg0,1012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Vitamina C, mg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Niacina, mg0,4312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Vitamina B6, mg0,0312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Folati totali, µg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   Retinolo, µg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
   ß-carotene eq., µg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Vitamina E (ATE), mg0,0012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Vitamina D, µg0,0012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
ACIDI GRASSI
Acidi grassi saturi totali, g0,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acidi grassi monoinsaturi totali, g0,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acido oleico, g0,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acidi grassi polinsaturi totali, gtr12
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acido linoleico, gtr12
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Acido linolenico, gtr12
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02050
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component