900546  BRODO DI GALLINA  
Note Alimento: alimento interamente sostituito con "Soups, dehydrated chicken, broth or bouillon"
Categoria merceologica: 25001 - brodi di carne e vegetali
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Energia, ricalcolata, kJ3886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ3886
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g0,616
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
   Proteine animali, g0,616
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
   Proteine vegetali, g0,016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Lipidi totali, g0,516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
   Lipidi animali, g0,516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
   Lipidi vegetali, g0,016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Colesterolo, mgtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Carboidrati disponibili (MSE), g0,616
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
   Amido (MSE), gtr85
Assimilato ad altra voce presente in banca dati
900545
   Carboidrati solubili (MSE), g0,685
Assimilato ad altra voce presente in banca dati
900545per i nutrienti 85/900545 assimilato a ricetta Brodo di Carne Varia GS=GD
Fibra alimentare totale, gtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Alcol, g0,016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acqua, g96,816
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mgtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Calcio, mg616
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Sodio, mg60816
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Potassio, mg1016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Fosforo, mg516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Zinco, mgtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mgtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Vitamina B2, Riboflavina, mgtr16
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Vitamina C, mg016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Niacina, mg0,1016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Vitamina B6, mg0,0185
Assimilato ad altra voce presente in banca dati
900545
Folati totali, µg2385
Assimilato ad altra voce presente in banca dati
900545
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480fonte 16 cod 06480 RE=16 U.I. 1 RE= 3.33 UI
   Retinolo, µg516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480CALC
   ß-carotene eq., µg0M
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.
361assimilata l'indicazione da ALIMENTO SIMILE Meat, exctract
Vitamina E (ATE), mg0,0085
Assimilato ad altra voce presente in banca dati
900545
Vitamina D, µg0,0085
Assimilato ad altra voce presente in banca dati
ACIDI GRASSI
Acidi grassi saturi totali, g0,1116
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acidi grassi monoinsaturi totali, g0,1716
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acido oleico, g0,1516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acidi grassi polinsaturi totali, g0,1516
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acido linoleico, g0,1416
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Acido linolenico, g0,0016
Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*
06480
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component