19064  POMODORI SOTT'OLIO
Note Alimento: vero nome "Tomatoes, sun dried, packed in oil, drained"
Categoria merceologica: 2009 - verdure a frutto e a fiore (sedano, finocchi, cardi, carciofi, peperoni, etc)
Componenti Alimentari	Valore	Fonte	Codice	Classe	Note
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %	100	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Energia, ricalcolata, kJ	888	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	935	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	213	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal	225	86 Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g	5,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Proteine animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Proteine vegetali, g	5,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Lipidi totali, g	14,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Lipidi animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Lipidi vegetali, g	14,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Colesterolo, mg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Carboidrati disponibili (MSE), g	17,5	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956		GD = GD tot - fibra GD tot = 23.33g
Amido (MSE), g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956		assimilato a 02/390, 02/391, 02/392 amido=0
Carboidrati solubili (MSE), g	17,5	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956		assimilato a 02/390, 02/391, 02/392 GD=GS
Fibra alimentare totale, g	5,8	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956		espressa come fibra totale
Alcol, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acqua, g	53,8	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg	2,7	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Calcio, mg	47	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Sodio, mg	266	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Potassio, mg	1565	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Fosforo, mg	139	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Zinco, mg	0,80	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg	0,19	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Vitamina B2, Riboflavina, mg	0,38	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Vitamina C, mg	102	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Niacina, mg	3,60	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Vitamina B6, mg	0,32	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Folati totali, µg	23	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
VITAMINE LIPOSOLUBILI
Retinolo equivalente
Retinolo eq. (RE), µg	129	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Retinolo, µg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
ß-carotene eq., µg	774	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956		CALC
Vitamina E (ATE), mg	1,93	89 Calcolato da ricetta/Calculated from recipe			STIMA dalla ricetta: 96.1g pomodori secchi (cod 700178) + 3.9g olio di girasole (cod 906)
Vitamina D, µg	0,00	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
ACIDI GRASSI
Acidi grassi saturi totali, g	1,89	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acidi grassi monoinsaturi totali, g	8,66	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acido oleico, g	8,53	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acidi grassi polinsaturi totali, g	2,06	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acido linoleico, g	1,98	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Acido linolenico, g	0,08	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11956
Altri acidi grassi polinsaturi, g	0,00	86 Componente alimentare ricalcolato/Recalculated food component