8013  ROSMARINO, fresco  Rosmarinus officinalis
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.
850
Energia, ricalcolata, kJ40386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ46486
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal9686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal11186
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g1,409
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.
850
   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.
850
   Proteine vegetali, g1,409
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.
850
Lipidi totali, g4,409
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.
850
   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.
850
   Lipidi vegetali, g4,409
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.
850
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.
850
Carboidrati disponibili (MSE), g13,509
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.
804per i nutrienti 09/804 ALIMENTO SIMILE Basilico fresco acqua=88g calcolati 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), g13,509
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.
804GD=GS quando amido=tr
Fibra alimentare totale, g7,712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02036RIPR riferito a Rosmarino secco acqua=9.31g fibra=42.6g
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.
850
Acqua, g73,609
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.
850
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg8,509
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.
850
Calcio, mg37009
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.
850
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.
850
Potassio, mg28009
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.
850
Fosforo, mg2009
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.
850
Zinco, mg0,9009
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.
850
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1009
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.
850
Vitamina B2, Riboflavina, mg0,2102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
338ALIMENTO SIMILE Prezzemolo fresco acqua=87.2g
Vitamina C, mg2909
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.
850
Niacina, mg1,0009
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.
851
Vitamina B6, mg0,0909
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.
844per i nutrineti 09/844 ALIMENTO SIMILE Prezzemolo fresco acqua=83.1g
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.
851per i nutrienti 09/851 ALIMENTO SIMILE Rosemary dried acqua=9.3g
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg9209
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.
850CALC
   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.
850
   ß-carotene eq., µg55009
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.
850
Vitamina E (ATE), mg1,5009
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.
844
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.
850
ACIDI GRASSI
Acidi grassi saturi totali, g1,1412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027RIPR riferito a Origano, secco lip=10.25g saturi=2.66g 18:1=0.51g monoinsaturi=0.67g 18:2=1.052g 18:3=4.18g altri PUFA=0 PUFA=5.23g
Acidi grassi monoinsaturi totali, g0,2912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido oleico, g0,2212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acidi grassi polinsaturi totali, g2,2512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido linoleico, g0,4512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02027
Acido linolenico, g1,7912
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