|
| 100244 SPUMANTI DEMI-SEC |  |
| Note Alimento: Il coefficiente di gravita' specifica utilizzato è 0.995 (fonte M) relativo a White Wine, Sparkling. |
| Categoria merceologica: 17001 - vino e spumanti |
| | |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Energia, Ric con fibra, kJ | 297 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 71 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 0,1 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| "White wine, sparkling" acqua=(85.8g), alcol=7.6g, GD=5.1g |
| Proteine animali, g | 0,0 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Proteine vegetali, g | 0,1 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Lipidi totali, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Lipidi animali, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Lipidi vegetali, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Colesterolo, mg | 0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Carboidrati disponibili (MSE), g | 2,5 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Amido (MSE), g | 0,0 | 87 | | | |
| Carboidrati solubili (MSE), g | 2,5 | 87 | | | |
| Fibra alimentare totale, g | 0,0 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Alcol, g | 8,8 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acqua, g | 88,6 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 0,5 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Calcio, mg | 9 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Sodio, mg | 5 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Potassio, mg | 58 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Fosforo, mg | 9 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Zinco, mg | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Magnesio, mg | 7 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Rame, mg | 0,01 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Selenio, ug | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Cloro, mg | 7 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Iodio, ug | tr | Y| Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland. |
| 9540 | 2| Alimento simile, valori invariati |
| "White wine, sweet" acqua 83, alcol 10,2 |
| Manganese, mg | 0,04 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Zolfo, mg | 57 | Y| Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland. |
| 9540 | 2| Alimento simile, valori invariati |
| S=57mg, gravita' specifica 0.995 |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Vitamina B2, Riboflavina, mg | 0,01 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Vitamina C, mg | 0 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Niacina, mg | 0,10 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Vitamina B6, mg | 0,02 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Folati totali, ug | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Acido pantotenico, mg | 0,04 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Biotina, ug | 1,0 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Vitamina B12, ug | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| VITAMINE LIPOSOLUBILI |
| Vitamina A |
| Retinolo eq. (RE), ug | tr | M| 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. |
| 232 | 3B| Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
| Retinolo, ug | 0 | M| 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. |
| 233 | 2| Alimento simile, valori invariati |
| |
| ß-carotene eq., ug | tr | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| Vitamina E (ATE), mg | 0,00 | X| Nevo Foundation (1993). Dutch Food Composition Database. Second Edition. |
| 423 | 2| Alimento simile, valori invariati |
| "White wine" acqua 82, acqua 10 |
| Vitamina D, ug | 0,00 | M| 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. |
| 232 | 2| Alimento simile, valori invariati |
| |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido laurico (C12:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido miristico (C14:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido palmitico (C16:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido stearico (C18:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido arachidico (C20:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido beenico (C22:0), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acidi grassi monoinsaturi totali, g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido miristoleico (C14:1), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido palmitoleico (C16:1ω-7), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido oleico (C18:1ω-9cis), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acidi eicosenoico (C20:1ω-9), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido erucico (C22:1ω-9), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acidi grassi polinsaturi totali, g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido linoleico (C18:2ω-6), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido linolenico (C18:3ω-3), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido arachidonico (C20:4ω-6), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido eicosapentaenoico (EPA) (C20:5ω-3), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Acido docosaesaenoico (DHA) (C22:6ω-3), g | 0,00 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 0014 | | |
| Altri acidi grassi polinsaturi, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINOACIDI |
| Triptofano, mg | tr | M| 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. |
| 232 | 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 |
| |
| Treonina, mg | tr | M| 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. |
| 232 | | |
| Isoleucina, mg | tr | M| 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. |
| 232 | | |
| Leucina, mg | tr | M| 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. |
| 232 | | |
| Lisina, mg | tr | M| 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. |
| 232 | | |
| Metionina, mg | tr | M| 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. |
| 232 | | |
| Cistina, mg | tr | M| 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. |
| 232 | | |
| Fenilalanina, mg | tr | M| 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. |
| 232 | | |
| Tirosina, mg | tr | M| 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. |
| 232 | | |
| Valina, mg | tr | M| 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. |
| 232 | | |
| Arginina, mg | tr | M| 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. |
| 232 | | |
| Istidina, mg | tr | M| 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. |
| 232 | | |
| Alanina, mg | tr | M| 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. |
| 232 | | |
| Acido aspartico, mg | tr | M| 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. |
| 232 | | |
| Acido glutammico, mg | tr | M| 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. |
| 232 | | |
| Glicina, mg | tr | M| 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. |
| 232 | | |
| Prolina, mg | tr | M| 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. |
| 232 | | |
| Serina, mg | tr | M| 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. |
| 232 | | |
| ZUCCHERI |
| Glucosio, g | 1,1 | M| 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. |
| 232 | 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 |
| Gluc=2.2g |
| Fruttosio, g | 1,4 | M| 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. |
| 232 | 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 |
| Frutt=2.8g |
| Galattosio, g | 0,0 | M| 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. |
| 232 | 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 |
| |
| Saccarosio (MSE), g | tr | M| 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. |
| 232 | 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 |
| Sacc=0.1g |
| Maltosio (MSE), g | 0,0 | M| 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. |
| 232 | 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 |
| |
| Lattosio (MSE), g | 0,0 | M| 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. |
| 232 | 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 |
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