888011  SCIROPPO DI MALTO  
Note Alimento: Nome originale "Syrups, malt"
Categoria merceologica: 14008 - sciroppi
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Energia, ricalcolata, kJ124686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ124686
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal29286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal29286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g6,229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   Proteine animali, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   Proteine vegetali, g6,229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Lipidi totali, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   Lipidi animali, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   Lipidi vegetali, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Colesterolo, mg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Carboidrati disponibili (MSE), g71,329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352Nota interna: contengono oligosaccaridi
   Amido (MSE), g0,087
Stima/Estimate
   Carboidrati solubili (MSE), g26,1BG
Matthews RH, Pehrsson PR, Farhat-Sabet M (1987). Sugar Content of Selected Foods: Individual and Total Sugars. Home Economics Research Report No. 48.
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
"Syrup, corn, dark" acqua 21.2, GS 37
Fibra alimentare totale, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Alcol, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acqua, g21,129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Calcio, mg6129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Sodio, mg3529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Potassio, mg32029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Fosforo, mg23629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Zinco, mg0,1029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Vitamina B2, Riboflavina, mg0,3929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Vitamina C, mg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Niacina, mg8,1029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Vitamina B6, mg0,5029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Folati totali, µg1229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   Retinolo, µg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
   ß-carotene eq., µg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Vitamina E (ATE), mg0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Vitamina D, µg0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
ACIDI GRASSI
Acidi grassi saturi totali, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acidi grassi monoinsaturi totali, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acido oleico, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acidi grassi polinsaturi totali, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acido linoleico, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Acido linolenico, g0,0029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19352
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component