19018  FETTE DI SEGALE INTEGRALI
Note Alimento: Alimento interamente sostituito con 28/18216 (Crackers crispread rye). In nota sono riportati i valori nutrizionali dell'etichetta "Wasa integrale (tipo blu)" -marzo 1997. Ingredienti: farina integrale di segale, farina di segale, lievito, sale In base all'identificazione degli ingredienti, e' stato considerato un alimento di origine vegetale
Categoria merceologica: 15002 - fette biscottate
Componenti Alimentari	Valore	Fonte	Codice	Classe	Note
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %	100	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Energia, ricalcolata, kJ	1234	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	1366	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	290	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal	323	86 Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g	7,9	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		prot = 10g
Proteine animali, g	0,0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Proteine vegetali, g	7,9	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Lipidi totali, g	1,3	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		lip=1.7g
Lipidi animali, g	0,0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Lipidi vegetali, g	1,3	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Colesterolo, mg	0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Carboidrati disponibili (MSE), g	65,7	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		ottenuti per differenza GD= GD tot - fibra GD tot=82.2g
Amido (MSE), g	62,6	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Carboidrati solubili (MSE), g	3,1	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		per GS e amido RIPR in base ai valori dell'etichetta nutrizionale GD=64g, GS=3g, amido=61g (per differenza)
Fibra alimentare totale, g	16,5	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		fibra=16g
Alcol, g	0,0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acqua, g	6,1	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg	2,4	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		Fe=3.5mg
Calcio, mg	31	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Sodio, mg	264	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		Na=500g
Potassio, mg	319	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Fosforo, mg	269	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		P=360mg
Zinco, mg	2,40	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		Zn=2.7mg
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg	0,24	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		B1=0.3mg
Vitamina B2, Riboflavina, mg	0,15	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		B2=0.3mg
Vitamina C, mg	0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Niacina, mg	1,00	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216		niacina=1.1ng
Vitamina B6, mg	0,21	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Folati totali, µg	22	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
VITAMINE LIPOSOLUBILI
Retinolo equivalente
Retinolo eq. (RE), µg	0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Retinolo, µg	0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
ß-carotene eq., µg	0	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Vitamina E (ATE), mg	1,36	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Vitamina D, µg	0,00	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
ACIDI GRASSI
Acidi grassi saturi totali, g	0,15	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acidi grassi monoinsaturi totali, g	0,17	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acido oleico, g	0,15	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acidi grassi polinsaturi totali, g	0,56	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acido linoleico, g	0,48	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Acido linolenico, g	0,08	28 Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*	18216
Altri acidi grassi polinsaturi, g	0,00	86 Componente alimentare ricalcolato/Recalculated food component