888009  SHOYU, salsa di soia e grano  
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.*
16123
Energia, ricalcolata, kJ21586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ22286
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal5186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal5286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g5,226
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
   Proteine animali, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
   Proteine vegetali, g5,226
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Lipidi totali, g0,126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
   Lipidi animali, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
   Lipidi vegetali, g0,126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Colesterolo, mg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Carboidrati disponibili (MSE), g7,726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123ottenuti per differenza GD=GD tot -fibra GD tot= 8.51g
   Amido (MSE), g6,9M
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.
334
   Carboidrati solubili (MSE), g0,8M
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.
334per GS e amido RIPR interna da ALIMENTO SIMILE Soi sauce acqua=68.6g, lip=tracce GD=8.2g, GS=7.3g, amido=0.9g
Fibra alimentare totale, g0,826
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123espressa come fibra totale
Alcol, g0,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acqua, g71,126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Calcio, mg1726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Sodio, mg571526
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Potassio, mg18026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Fosforo, mg11026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Zinco, mg0,4026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0526
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Vitamina B2, Riboflavina, mg0,1326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Vitamina C, mg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Niacina, mg3,4026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Vitamina B6, mg0,1726
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Folati totali, µg1626
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
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.*
16123
   Retinolo, µg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
   ß-carotene eq., µg026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Vitamina E (ATE), mg0,0026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Vitamina D, µg0,0026
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
ACIDI GRASSI
Acidi grassi saturi totali, g0,0126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acidi grassi monoinsaturi totali, g0,0126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acido oleico, g0,0126
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acidi grassi polinsaturi totali, g0,0426
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acido linoleico, g0,0326
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Acido linolenico, gtr26
Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*
16123
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component