|
| 888004 WURSTEL DI POLLO |  |
| Note Alimento: Nome originale: "Frankfurter, chicken" |
| Categoria merceologica: 10003 - insaccati e salumi |
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| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07024 | | |
| Energia, Ric con fibra, kJ | 1050 | 86| Componente alimentare ricalcolato/Recalculated food component |
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| Energia, Ric con fibra, kcal | 253 | 86| Componente alimentare ricalcolato/Recalculated food component |
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| Proteine totali, g | 12,9 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Proteine animali, g | 12,9 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Proteine vegetali, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Lipidi totali, g | 19,5 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Lipidi animali, g | 19,5 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Lipidi vegetali, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Colesterolo, mg | 101 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Carboidrati disponibili (MSE), g | 6,8 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Amido (MSE), g | 6,8 | 87 | | | |
| Carboidrati solubili (MSE), g | 0,0 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Fibra alimentare totale, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Alcol, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acqua, g | 57,5 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 2,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Calcio, mg | 95 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Sodio, mg | 1370 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Potassio, mg | 84 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Fosforo, mg | 107 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Zinco, mg | 1,00 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Magnesio, mg | 10 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Rame, mg | 0,05 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Selenio, ug | 18,0 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
| 07024 | 2| Alimento simile, valori invariati |
| |
| Cloro, mg | 110 | T| Chan W, Brown J, Lee SM, Buss DH (1995). Meat, poultry and game. The fifth supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 289 | 2| Alimento simile, valori invariati |
| "Chicken, dark meat" acqua=75.8g, prot=20,9, lip=2.8g |
| Iodio, ug | 6 | T| Chan W, Brown J, Lee SM, Buss DH (1995). Meat, poultry and game. The fifth supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 289 | 2| Alimento simile, valori invariati |
| |
| Manganese, mg | 0,02 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Zolfo, mg | 86 | Y| 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. |
| 6640 | 2| Alimento simile, valori invariati |
| "Frankfurter" acqua 63, prot 12, lip 20,5 |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,07 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Vitamina B2, Riboflavina, mg | 0,12 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Vitamina C, mg | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Niacina, mg | 3,10 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Vitamina B6, mg | 0,32 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Folati totali, ug | 4 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acido pantotenico, mg | 0,83 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Biotina, ug | 3,0 | T| Chan W, Brown J, Lee SM, Buss DH (1995). Meat, poultry and game. The fifth supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods. |
| 289 | 2| Alimento simile, valori invariati |
| |
| Vitamina B12, ug | 0,2 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| VITAMINE LIPOSOLUBILI |
| Vitamina A |
| Retinolo eq. (RE), ug | 39 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
| 07024 | 3B| Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
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| Retinolo, ug | 39 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| ß-carotene eq., ug | 0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Vitamina E (ATE), mg | 0,22 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07024 | | alfa-tocoperolo |
| Vitamina D, ug | 0,00 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 5,54 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido laurico (C12:0), g | 0,05 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido miristico (C14:0), g | 0,18 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido palmitico (C16:0), g | 4,12 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido stearico (C18:0), g | 1,10 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acidi grassi monoinsaturi totali, g | 8,48 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acido palmitoleico (C16:1ω-7), g | 1,20 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido oleico (C18:1ω-9cis), g | 7,14 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acidi eicosenoico (C20:1ω-9), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido erucico (C22:1ω-9), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acidi grassi polinsaturi totali, g | 4,04 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acido linoleico (C18:2ω-6), g | 3,74 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acido linolenico (C18:3ω-3), g | 0,15 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Acido arachidonico (C20:4ω-6), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido eicosapentaenoico (EPA) (C20:5ω-3), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Acido docosaesaenoico (DHA) (C22:6ω-3), g | 0,00 | AG| U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page. |
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| Altri acidi grassi polinsaturi, g | 0,15 | 86| Componente alimentare ricalcolato/Recalculated food component |
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| AMINOACIDI |
| Triptofano, mg | 103 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Treonina, mg | 577 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Isoleucina, mg | 457 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Leucina, mg | 1024 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Lisina, mg | 1095 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Metionina, mg | 343 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Cistina, mg | 130 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Fenilalanina, mg | 513 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Tirosina, mg | 391 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Valina, mg | 536 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Arginina, mg | 892 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Istidina, mg | 362 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Alanina, mg | 902 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Acido aspartico, mg | 1322 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Acido glutammico, mg | 2063 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Glicina, mg | 1024 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Prolina, mg | 691 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| Serina, mg | 608 | BI| U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page. |
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| ZUCCHERI |
| Glucosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Fruttosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Galattosio, g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Saccarosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
| 07024 | | |
| Maltosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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| Lattosio (MSE), g | 0,0 | 17| Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.* |
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