800188  BUDINO AL CIOCCOLATO  
Note Alimento: Alimento interamente sostituito con "Dessert, pudding, chocolate, ready-to-eat"
Categoria merceologica: 15003 - creme e desserts al cucchiaio
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Energia, ricalcolata, kJ54386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ55186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal12986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal13186
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g2,729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
   Proteine animali, g2,089
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 e per la suddivisione anim/veg STIMA dagli ingredienti utilizzando la ricetta fonte 08 cod 241. Ingredienti: latte intero 500g + farina 50g + zucchero 25g acqua=75.18g, GD=15.1g, GS=8.7g, amido=6.4g prot tot=3.6g, prot anim=2.6g, prot veg=1.0g lip tot=3.0g, lip anim=2.9g, lip veg=0.1g
   Proteine vegetali, g0,789
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g4,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
   Lipidi animali, g3,989
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g0,189
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Carboidrati disponibili (MSE), g21,829
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183GD = GD tot - fibra GD tot = 22.8g ottenuti per differenza
   Amido (MSE), g9,289
Calcolato da ricetta/Calculated from recipe
   Carboidrati solubili (MSE), g12,689
Calcolato da ricetta/Calculated from recipe
Fibra alimentare totale, g1,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Alcol, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acqua, g69,329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Calcio, mg9029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Sodio, mg12929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Potassio, mg18029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Fosforo, mg8029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Zinco, mg0,4029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Vitamina B2, Riboflavina, mg0,1629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Vitamina C, mg229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Niacina, mg0,3029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Vitamina B6, mg0,0329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Folati totali, µg329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg1129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
   Retinolo, µg1189
Calcolato da ricetta/Calculated from recipe
per R e C RIPR interna RE=31mcg, R=31mcg, C=4mcg
   ß-carotene eq., µgtr89
Calcolato da ricetta/Calculated from recipe
Vitamina E (ATE), mg0,1329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Vitamina D, µg0,0389
Calcolato da ricetta/Calculated from recipe
ACIDI GRASSI
Acidi grassi saturi totali, g0,7129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acidi grassi monoinsaturi totali, g1,7029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acido oleico, g1,6929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acidi grassi polinsaturi totali, g1,4329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acido linoleico, g1,3329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Acido linolenico, g0,1029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19183
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component