8012  ORIGANO, secco macinato  
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.
842
Energia, ricalcolata, kJ136086
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ170286
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal32286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal40886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g11,009
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.
842
   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.
842
   Proteine vegetali, g11,009
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.
842
Lipidi totali, g10,309
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.
842
   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.
842
   Lipidi vegetali, g10,309
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.
842
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.
842
Carboidrati disponibili (MSE), g49,509
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.
842calcolati 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.
805ALIMENTO SIMILE Basilico secco acqua=6.4g
   Carboidrati solubili (MSE), g49,509
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.
842GD=GS quando amido=tr
Fibra alimentare totale, g42,812
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027per i nutrienti 12/02027 non RIPR acqua=7.164g
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.
842
Acqua, g7,209
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.
842
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg44,009
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.
842
Calcio, mg158009
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.
842
Sodio, mg1509
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.
842
Potassio, mg167009
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.
842
Fosforo, mg20009
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.
842
Zinco, mg4,4009
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.
842
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,3412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Vitamina B2, Riboflavina, mg0,3212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Vitamina C, 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.
842
Niacina, mg6,2009
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.
842
Vitamina B6, mg1,2112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Folati totali, 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.
842
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg69009
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.
842CALC
   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.
842
   ß-carotene eq., µg414009
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.
842
Vitamina E (ATE), mg1,6912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
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.
842
ACIDI GRASSI
Acidi grassi saturi totali, g2,6712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027RIPR lip=10.25g saturi=2.66g 18:1=0.51g monoinsaturi=0.67g 18:2=1.05g 18:3=4.18g altri PUFA=0 PUFA=5.23g
Acidi grassi monoinsaturi totali, g0,6712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido oleico, g0,5112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acidi grassi polinsaturi totali, g5,2612
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido linoleico, g1,0512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido linolenico, g4,2012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component