8028  MARGARINA SPALMABILE VEGETALE  
Note Alimento: Nome originale "Fat spread (70% fat), polynsaturated". Da dati raccolti in bibliografia alimento considerato di composizione esclusiamente vegetale. I grassi prevalentemente utilizzati per produrre questo tipo di maragrine sono oli di palma, cocco, girasole, colza in % variabile in base al tipo di proddotto ("14 Margarine a confronto" Salutest, 2000; Ucceli G. Tecnologie alimentari, 97). In altri paesi e' ammessa la supplementanzione delle margarine di vitamine E, A e D in quantita' variabili da paese a paese. In italia questa supplementazione non e' ammessa.
Categoria merceologica: 13002 - oli e grassi vegetali (incluso burro di arachide e margarina vegetale)
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %100M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Energia, ricalcolata, kJ261186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ261186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal63586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal63586
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g0,5M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Proteine animali, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Proteine vegetali, g0,5M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Lipidi totali, g70,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Lipidi animali, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Lipidi vegetali, g70,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Colesterolo, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Carboidrati disponibili (MSE), g0,8M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Amido (MSE), g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
   Carboidrati solubili (MSE), g0,8M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Fibra alimentare totale, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Alcol, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Acqua, g26,6M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Calcio, mg4M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
212
Alimento simile, valori invariati
"Margarine, soft, polynsatured" acqua 16, prot tr, lip 82,8
Sodio, mg800M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Potassio, mg5M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
212
Alimento simile, valori invariati
Fosforo, mg12M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
212
Alimento simile, valori invariati
Zinco, mg0,00AN
US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.
045232
Alimento simile, valori invariati
"Margarine, soft, soybean (hydrogenated) and palm (hydrogenated and regular) acqua 16,2, prot 0,8, lip 80,4
Magnesio, mg1M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
212
Alimento simile, valori invariati
Rame, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Selenio, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
212
Alimento simile, valori invariati
Cloro, mg1200M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Iodio, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
312
Alimento simile, valori invariati
Coconut oil
Manganese, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Zolfo, mgtrY
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
41302
Alimento simile, valori invariati
Soybean oil
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Vitamina B2, Riboflavina, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Vitamina C, mg0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Niacina, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Vitamina B6, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Folati totali, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Acido pantotenico, mgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Biotina, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
Vitamina B12, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
23
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µgtr87
Stima/Estimate
Gli oli utilizzati per produrre questo tipo di prodotti non contengono retinolo e caroteni, anche se nelle margarine e' possibile aggiungere beta-carotene come colorante, percio' in quantita' non identificabile correttamente in assenza di dati analitici veri e propri.
   Retinolo, µg087
Stima/Estimate
   ß-carotene eq., µgtr87
Stima/Estimate
Vitamina E (ATE), mg26,3086
Componente alimentare ricalcolato/Recalculated food component
5
Media di più valori
Media ottenuta dai contenuti di vit. E degli oli di palma (33,1), cocco (0,7), girasole (49,2), colza (22,2)
Vitamina D, µg0,0087
Stima/Estimate
ACIDI GRASSI
Acidi grassi saturi totali, g15,23AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Margarina spalmabile lip 74.5AcGrSaturiTot16.21, SommaAcButirrico,caproico,caprilico,caprico0.79, AcLaurico1.07, AcMiristico0.5, AcPalmitico10.77, AcStearico2.69, AcArachidico0.39, AcBeenico-3, AcGrMonoinsaturiTot19.13, AcMiristoleico0.06, AcPalmitoleico0.09, AcOleico18.73, AcEicosenoico0.25, AcErucico-3, AcGrPolinstauriTot34.23, AcLinoleico32.65, AcLinolenico1.58, AcArachidonico-3, AcEicosapentaenoico(EPA)-3, AcDecosaesaenoico(DHA)-3, AltriAcGrPolinsaturi3.83
Somma degli acidi butirrico, caproico, caprilico e caprico, g0,74AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido laurico, g1,01AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido miristico, g0,47AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido palmitico, g10,12AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido stearico, g2,53AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido arachidico, g0,37AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido beenico, g0,0087
Stima/Estimate
Valori di acidi grassi missing (in tabella fonte 87) stimati a partire dalle materie prime utilizzate per produrre questo tipo di maragrine (oli di palma, cocco, soia, colza, vinacciolo in % variabile in base al tipo di proddotto) ("14 Margarine a confronto" Salutest, 2000; Ucceli G. Tecnologie alimentari, 97).
Acidi grassi monoinsaturi totali, g17,97AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido miristoleico, g0,06AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido palmitoleico, g0,09AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido oleico, g17,60AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acidi eicosenoico, g0,24AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido erucico, g0,0087
Stima/Estimate
Acidi grassi polinsaturi totali, g32,16AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido linoleico, g30,68AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido linolenico, g1,49AR
Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell'azione concertata "Transfair". La Rivista di Scienza dell'Alimentazione, anno 28, n 3: 259-70.
3A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Acido arachidonico, g0,0087
Stima/Estimate
Acido eicosapentaenoico (EPA), g0,0087
Stima/Estimate
Acido decosaesaenoico (DHA), g0,0087
Stima/Estimate
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINOACIDI
Triptofano, mg7BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
040773A
Calcoli basati su un profilo di riferimento, utilizzando un alimento simile, per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
"Margarine, regular, soybean (hydrogenated) and palm (hydrogenated) prot 0,9
Treonina, mg22BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Isoleucina, mg29BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Leucina, mg47BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Lisina, mg38BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Metionina, mg12BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Cistina, mg4BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Fenilalanina, mg23BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Tirosina, mg23BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Valina, mg32BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Arginina, mg17BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Istidina, mg13BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Alanina, mg16BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Acido aspartico, mg36BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Acido glutammico, mg99BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Glicina, mg10BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Prolina, mg46BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
Serina, mg26BH
U.S. Department of Agriculture, Agricultural Research Service. 2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page
04077
ZUCCHERI
Glucosio, g0,487
Stima/Estimate
Fruttosio, g0,087
Stima/Estimate
Galattosio, g0,087
Stima/Estimate
Saccarosio (MSE), g0,087
Stima/Estimate
Maltosio (MSE), g0,087
Stima/Estimate
Lattosio (MSE), g0,487
Stima/Estimate