8017  TIMO, fresco  Thymus vulgaris
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.
859
Energia, ricalcolata, kJ38586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ48486
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal9186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal11686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,009
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.
859
   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.
859
   Proteine vegetali, g3,009
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.
859
Lipidi totali, g2,509
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.
859
   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.
859
   Lipidi vegetali, g2,509
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.
859
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.
859
Carboidrati disponibili (MSE), g15,109
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.
859calcolati 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.
804ALIMENTO SIMILE Basilico acqua=88g
   Carboidrati solubili (MSE), g15,109
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.
859GD=GS quando amido=tr
Fibra alimentare totale, g12,312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049per i nutrienti 12/02049 RIPR acqua=65.11g fibra (tot diet.fiber)=14g
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.
859
Acqua, g69,309
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.
859
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg41,209
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.
860riferito a Thyme, dried RIPR Fe=123.6mg, acqua=7.8g
Calcio, mg63009
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.
859
Sodio, mg1809
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.
859
Potassio, mg27009
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.
859
Fosforo, mg6709
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.
859
Zinco, mg2,1009
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.
859
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1609
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.
859
Vitamina B2, Riboflavina, mg0,2212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049B2=0.471mg
Vitamina C, mgtr09
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.
859
Niacina, mg1,6012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049niacina=1.824mg
Vitamina B6, mg0,3112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049B6=0.348mg
Folati totali, µg4012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049folico=45mcg
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg12709
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.
859CALC
   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.
859
   ß-carotene eq., µg76009
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.
859
Vitamina E (ATE), mg1,7009
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.
844ALIMENTO SIMILE Prezzemolo fresco acqua=83.1g
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.
859
ACIDI GRASSI
Acidi grassi saturi totali, g0,6912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049RIPR lip=1.68g saturi=0.467g 18:1=0.081g mono=0.081g 18:2=0.085g 18:3=0.447g altri PUFA=0 PUFA=0.532g
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.*
02049
Acido oleico, g0,1212
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049
Acidi grassi polinsaturi totali, g0,7912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049
Acido linoleico, g0,1312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049
Acido linolenico, g0,6712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02049
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component