8069  MARGARINA PANETTO VEGETALE  
Note Alimento: Nome orginale: "Margarine soft, PUFA". Da dati raccolti in bibliografia questo alimento e' stato considerato di composizione esclusiamente vegetale. I grassi prevalentemente utilizzati per produrre questo tipo di maragrine sono gli 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). 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.
21
Energia, ricalcolata, kJ306786
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ306786
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal74686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal74686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, gtrM
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.
21
   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.
21
   Proteine vegetali, gtrM
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.
21
Lipidi totali, g82,8M
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.
21
   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.
21
   Lipidi vegetali, g82,8M
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.
21
Colesterolo, mg087
Stima/Estimate
Carboidrati disponibili (MSE), g0,2M
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.
21
   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.
21
   Carboidrati solubili (MSE), g0,2M
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.
21
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.
21
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.
21
Acqua, g16,0M
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.
21
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,3M
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.
21
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.
21
Sodio, mg680M
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.
21
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.
21
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.
21
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.
040072
Alimento simile, valori invariati
"Margarine, regular, hard, soybean (hydrogenated) and palm (hydrogenated)" acqua 15,7, prot 0,9, lip 80,5
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.
21
Rame, mg0,04M
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.
21
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.
21
Cloro, mg1020M
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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.
21
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), mg18,6886
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), soia (18,5), colza (22,2), vinacciolo (18,9)
Vitamina D, µg0,0087
Stima/Estimate
ACIDI GRASSI
Acidi grassi saturi totali, g42,59AR
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 (panetto) lip 80.5AcGrSaturiTot41.41, SommaAcButirrico,caproico,caprilico,caprico2.41, AcLaurico6.41, AcMiristico3.02, AcPalmitico26.19, AcStearico3.1, AcArachidico0.28, AcBeenico-3, AcGrMonoinsaturiTot22.33, AcMiristoleico0.08, AcPalmitoleico0.11, AcOleico22.09, AcEicosenoico0.05, AcErucico-3, AcGrPolinstauriTot15.93, AcLinoleico14.54, AcLinolenico1.39, AcArachidonico-3, AcEicosapentaenoico(EPA)-3, AcDecosaesaenoico(DHA)-3, AltriAcGrPolinsaturi0.34
Somma degli acidi butirrico, caproico, caprilico e caprico, g2,48AR
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, g6,59AR
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, g3,11AR
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, g26,94AR
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, g3,19AR
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, g0,29AR
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, g22,97AR
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, g0,08AR
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, g0,11AR
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, g22,72AR
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, g0,05AR
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, g16,39AR
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, g14,96AR
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, g1,43AR
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, 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.
21
Treonina, 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.
21
Isoleucina, 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.
21
Leucina, 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.
21
Lisina, 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.
21
Metionina, 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.
21
Cistina, 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.
21
Fenilalanina, 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.
21
Tirosina, 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.
21
Valina, 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.
21
Arginina, 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.
21
Istidina, 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.
21
Alanina, 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.
21
Acido aspartico, 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.
21
Acido glutammico, 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.
21
Glicina, 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.
21
Prolina, 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.
21
Serina, 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.
21
ZUCCHERI
Glucosio, g0,187
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), g0,187
Stima/Estimate