78  CRACKERS SALATI  
Categoria merceologica: 9001 - grissini, crackers, salatini, crostini
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
Energia, ricalcolata, kJ181186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ183486
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal42886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal43486
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g9,402
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
   Proteine animali, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78STIMA si considerano le indicazioni dell'alimento Crackers regular, fonte 18 cod 18229
   Proteine vegetali, g9,402
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78STIMA
Lipidi totali, g10,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
   Lipidi animali, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78STIMA
   Lipidi vegetali, g10,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78STIMA
Colesterolo, mg018
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229ALIMENTO SIMILE Crackers standard acqua=3.5g, lip=25.3g nota USDA: composizione relativa a prodotti con olio di soia parzialmente idrogenato
Carboidrati disponibili (MSE), g80,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
   Amido (MSE), g77,5D
Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.
   Carboidrati solubili (MSE), g2,603
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
4007RIPR GD=75.8g GS=2.5g
Fibra alimentare totale, g2,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
Alcol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
Acqua, g6,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
78
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,707
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Calcio, mg11007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Sodio, mg87984
Dati nutrizionali da etichetta di prodotti commerciali
media dei valori di tre etichette nutrizionali (maggio 1997): Buitoni NA=900mg, Mulino Bianco=786mg, COOP=950mg
Potassio, mg12007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167per i nutrienti 07/157 ALIMENTO SIMILE Cream crackers acqua=4.3g, lip=16.3g
Fosforo, mg11007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Zinco, mg0,7007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,2307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Vitamina B2, Riboflavina, mg0,0507
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Vitamina C, mg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Niacina, mg1,7007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Vitamina B6, mg0,1207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Folati totali, µg2207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
   Retinolo, µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167CALC
   ß-carotene eq., µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167CALC
Vitamina E (ATE), mg1,3007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
Vitamina D, µg0,0007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
167
ACIDI GRASSI
Acidi grassi saturi totali, g1,9218
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229RIPR riferito a Crackers, standard type, regular lip=25.3g saturi=4.852g 18:1=10.585g mono=10.775g 18:2=7.707g 18:3=0.575g altri PUFA=0 PUFA=8.282g
Acidi grassi monoinsaturi totali, g4,2618
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229
Acido oleico, g4,1818
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229
Acidi grassi polinsaturi totali, g3,2718
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229
Acido linoleico, g3,0518
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229
Acido linolenico, g0,2318
Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*
18229
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component