82  CRACOTTE  
Note Alimento: prodotto commerciale vero codice in tabella INN 1989 e' 21
Categoria merceologica: 9001 - grissini, crackers, salatini, crostini
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
Energia, ricalcolata, kJ148486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ155786
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal34886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal36786
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g10,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
   Proteine animali, g0,085
Assimilato ad altra voce presente in banca dati
considerati privi di grassi animali
   Proteine vegetali, g10,585
Assimilato ad altra voce presente in banca dati
considerati privi di grassi animali
Lipidi totali, g1,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
   Lipidi animali, g0,085
Assimilato ad altra voce presente in banca dati
considerate prive di grassi animali
   Lipidi vegetali, g1,285
Assimilato ad altra voce presente in banca dati
considerate prive di grassi animali
Colesterolo, mg085
Assimilato ad altra voce presente in banca dati
Carboidrati disponibili (MSE), g78,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
   Amido (MSE), g75,207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
   Carboidrati solubili (MSE), g3,607
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168riferito a Crispbread per GS e amido RIPR su GD (=70.6g), GS (=3.2g) e amido (=67.4g) per gli altri nutrienti 07/168 ALIMENTO SIMILE acqua=6.4g, prot=9.4g, lip=2.1g
Fibra alimentare totale, g9,207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Alcol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
Acqua, g5,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
21
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,107
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Calcio, mg8007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Sodio, mg64007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Potassio, mg50007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Fosforo, mg307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Zinco, mg0,6007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,2807
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Vitamina B2, Riboflavina, mg0,1407
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Vitamina C, mg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Niacina, mg1,1007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Vitamina B6, mg0,2907
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Folati totali, µg3507
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
   Retinolo, µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168CALC
   ß-carotene eq., µg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168CALC
Vitamina E (ATE), mg0,5007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
Vitamina D, µg0,0007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
168
ACIDI GRASSI
Acidi grassi saturi totali, g0,1328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216RIPR CRispbread, rye lip=1.3g saturi=0.145g 18:1=0.146g mono=0.165g 18:2=0.479g 18:3=0.079g altri PUFA=0 PUFA=0.557g
Acidi grassi monoinsaturi totali, g0,1328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216
Acido oleico, g0,1328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216
Acidi grassi polinsaturi totali, g0,5128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216
Acido linoleico, g0,4428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216
Acido linolenico, g0,0728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18216
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component