8001  BASILICO, fresco  Ocimum basilicum
Note Alimento: Nome originale: "Basil fresh"
Categoria merceologica: 24001 - erbe aromatiche e altri spezie
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10009
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.
804
Energia, ricalcolata, kJ16486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ20686
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal3986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal4986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,109
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.
804
   Proteine animali, g0,009
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.
804
   Proteine vegetali, g3,109
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.
804
Lipidi totali, g0,809
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.
804
   Lipidi animali, g0,009
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.
904
   Lipidi vegetali, g0,809
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.
804
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.
804
Carboidrati disponibili (MSE), g5,109
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.
804calcolati per differenza
   Amido (MSE), gtr09
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.
804
   Carboidrati solubili (MSE), g5,187
Stima/Estimate
Fibra alimentare totale, g5,212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
020441
Riproporzionamento semplice (sulla sostanza secca) o doppio riproporzionamento (su sostanza secca e lipidi)
"Basil fresh"acqua 90.96g, fibra 3.9g, prot 2.54g, lip 0.61g, GD 4.34g.
Alcol, g0,009
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.
804
Acqua, g88,009
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.
804
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg5,509
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.
804
Calcio, mg25009
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.
804
Sodio, mg909
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.
804
Potassio, mg30009
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.
804
Fosforo, mg3709
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.
804
Zinco, mg0,7009
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.
804
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0809
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.
804
Vitamina B2, Riboflavina, mg0,3109
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.
804
Vitamina C, mg2609
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.
804
Niacina, mg1,1009
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.
804
Vitamina B6, mg0,1712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
020441
Riproporzionamento semplice (sulla sostanza secca) o doppio riproporzionamento (su sostanza secca e lipidi)
B6=0.129mg
Folati totali, µg8512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
020441
Riproporzionamento semplice (sulla sostanza secca) o doppio riproporzionamento (su sostanza secca e lipidi)
folati=64mcg
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg65809
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.
8043B
Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
   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.
804
   ß-carotene eq., µg395009
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.
804
Vitamina E (ATE), mg0,35AN
US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.
020441
Riproporzionamento semplice (sulla sostanza secca) o doppio riproporzionamento (su sostanza secca e lipidi)
Vit E=0.26mg
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.
804
ACIDI GRASSI
Acidi grassi saturi totali, g0,0512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044"Basil fresh" lip=0.61g saturi=0.041g 18:1=0.088g mono=0.088g 18:2=0.073g 18:3=0.316g altri PUFA=0 PUFA=0.389g
Acidi grassi monoinsaturi totali, g0,1212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044
Acido oleico, g0,1212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044
Acidi grassi polinsaturi totali, g0,5112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044
Acido linoleico, g0,1012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044
Acido linolenico, g0,4112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02044
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component