888008  NATTO  
Note Alimento: prodotto a base di soia intera fermentata
Categoria merceologica: 3004 - prodotti della soia
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Energia, ricalcolata, kJ85286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ89586
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal20486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal21486
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g17,726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   Proteine animali, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   Proteine vegetali, g17,726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Lipidi totali, g11,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   Lipidi animali, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   Lipidi vegetali, g11,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Colesterolo, mg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Carboidrati disponibili (MSE), g9,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113espressi per differenza GD=GD tot -fibra GD tot=14.35g
Fibra alimentare totale, g5,426
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113espressa come fibra totale
Alcol, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acqua, g55,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg8,626
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Calcio, mg21726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Sodio, mg726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Potassio, mg72926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Fosforo, mg17426
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Zinco, mg3,0326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1626
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Vitamina B2, Riboflavina, mg0,1926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Vitamina C, mg1326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Niacina, mg0,0026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Vitamina B6, mg0,1326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Folati totali, µg826
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   Retinolo, µg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
   ß-carotene eq., µg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Vitamina E (ATE), mg0,0126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Vitamina D, µg0,0026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
ACIDI GRASSI
Acidi grassi saturi totali, g1,5926
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acidi grassi monoinsaturi totali, g2,4326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acido oleico, g2,4026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acidi grassi polinsaturi totali, g6,2126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acido linoleico, g5,4826
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Acido linolenico, g0,7326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16113
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component