8037  MISO  
Note Alimento: prodotto a base di pasta di soia fermentata: si puo' ottenere anche con il riso e l'orzo
Categoria merceologica: 3004 - prodotti della soia
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.
95
Energia, ricalcolata, kJ83286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ87586
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal19786
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal20886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g13,309
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.
95
   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.
95
   Proteine vegetali, g13,309
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.
95
Lipidi totali, g6,209
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.
95
   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.
95
   Lipidi vegetali, g6,209
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.
95
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.
95
Carboidrati disponibili (MSE), g23,509
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.
95
Fibra alimentare totale, g5,426
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112per i nutrienti 26/16112 non RIPR acqua=41.45g, lip=6.1g
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.
95
Acqua, g42,909
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.
95
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg4,209
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.
95
Calcio, mg7309
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.
95
Sodio, mg365009
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.
95
Potassio, mg16009
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.
95
Fosforo, mg16009
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.
95
Zinco, mg3,3009
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.
95
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.
95
Vitamina B2, Riboflavina, mg0,1909
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.
95
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.
95
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.
95
Vitamina B6, mg0,2109
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.
95
Folati totali, µg3309
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.
95
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg909
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.
95CALC
   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.
95
   ß-carotene eq., µg5409
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.
95
Vitamina E (ATE), mg0,0126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
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.
95
ACIDI GRASSI
Acidi grassi saturi totali, g0,8926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112RIPR lip=6.2g saturi=0.878g 18:1=1.324g mono=1.341g 18:2=3.023g 18:3=0.405g altri PUFA=0 PUFA=3.428g
Acidi grassi monoinsaturi totali, g1,3626
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
Acido oleico, g1,3526
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
Acidi grassi polinsaturi totali, g3,4826
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
Acido linoleico, g3,0726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
Acido linolenico, g0,4126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16112
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component