2014  MERENDINE TIPO PAN DI SPAGNA  
Categoria merceologica: 15001 - brioches, merendine non farcite
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Energia, ricalcolata, kJ194186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ196186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal46286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal46786
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g8,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
   Proteine animali, g4,589
Calcolato da ricetta/Calculated from recipe
per suddivisione anim/veg e RE in R + C, fonte 89 STIMA da ricetta "Sponge cake with fat" (fonte 07/211) ingredienti: 150g farina (cod 11), 150g margarina (cod 900), 150g zucchero (cod 2021), 153g uova (cod 1800) prot anim=3.4g, prot veg=2.91g, prot tot=6.31g lip anim=16.75g, lip veg=7.21g, lip tot=23.96g
   Proteine vegetali, g3,889
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g22,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
   Lipidi animali, g15,689
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g6,789
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg12807
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Carboidrati disponibili (MSE), g60,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
   Amido (MSE), g40,0D
Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.
   Carboidrati solubili (MSE), g20,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Fibra alimentare totale, g2,503
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
8013ALIMENTO SIMILE Merendina tipo Pan di spagna acqua=15g, lip=19.8g, prot=6.8g, GD=61.4g
Alcol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Acqua, g13,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Calcio, mg1002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Sodio, mg35007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211ALIMENTO SIMILE: sponge cake with fat, acqua 15.2g, lip 26.3g, prot 6.4g, GD 52.4g
Potassio, mg10302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Fosforo, mg11702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Zinco, mg0,7007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0907
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamina B2, Riboflavina, mg0,1207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamina C, mg002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2014
Niacina, mg0,5007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamina B6, mg0,0607
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Folati totali, µg1007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg28007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
   Retinolo, µg26289
Calcolato da ricetta/Calculated from recipe
suddivisione del RE in R e C come da ricetta RE=76mcg, R=71mcg, C=26mcg
   ß-carotene eq., µg9689
Calcolato da ricetta/Calculated from recipe
Vitamina E (ATE), mg2,8307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
Vitamina D, µg2,6107
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
211
ACIDI GRASSI
Acidi grassi saturi totali, g8,14E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81RIPR riferito a Sponge cake lip=26.5g saturi=9.67g 18:1=5.96g mono=11.15g 18:2=1.31g 18:3=0.04g altri PUFA=2.51g PUFA=3.86g
Acidi grassi monoinsaturi totali, g9,38E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Acido oleico, g5,01E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Acidi grassi polinsaturi totali, g3,25E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Acido linoleico, g1,10E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Acido linolenico, g0,03E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
81
Altri acidi grassi polinsaturi, g2,1286
Componente alimentare ricalcolato/Recalculated food component