999964  PEPE NERO   Piper nigrum
Note Alimento: Nome originale: "Pepper black"
Categoria merceologica: 24001 - erbe aromatiche e altri spezie
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Energia, ricalcolata, kJ92086
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ113286
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal21786
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal27086
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g10,912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   Proteine animali, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   Proteine vegetali, g10,912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Lipidi totali, g3,312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   Lipidi animali, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   Lipidi vegetali, g3,312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Colesterolo, mg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Carboidrati disponibili (MSE), g38,312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030calcolati per differenza GD= GD tot - fibra totale GD tot = 64.81g
   Amido (MSE), gtr09
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
846non RIPR acqua =10.5g
   Carboidrati solubili (MSE), g38,312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030GD=GS quando amido = tr
Fibra alimentare totale, g26,512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030espressa come fibra totale
Alcol, g0,012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acqua, g10,512
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg28,912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Calcio, mg43712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Sodio, mg4412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Potassio, mg125912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Fosforo, mg17312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Zinco, mg1,4012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Vitamina B2, Riboflavina, mg0,2412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Vitamina C, mg2112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Niacina, mg1,1012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Vitamina B6, mg0,3412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030per Pepper white (12/02032) stesso valore di vit B6
Folati totali, µg1012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg1912
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   Retinolo, µg012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
   ß-carotene eq., µg11412
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030CALC
Vitamina E (ATE), mg1,0312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030per Pepper white (12/02032) vit E = 2.5mg
Vitamina D, µg0,0012
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
ACIDI GRASSI
Acidi grassi saturi totali, g0,9812
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acidi grassi monoinsaturi totali, g1,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acido oleico, g1,0112
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acidi grassi polinsaturi totali, g1,1312
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acido linoleico, g0,9712
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Acido linolenico, g0,1612
Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*
02030
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component