603501 AGLIO, in polvere |  |
Note Alimento: alimento interamente sostituito con "Garlic powder" |
Categoria merceologica: 2005 - agliacee |
Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
Contenuti in 100 g / unità |
COMPONENTI PRINCIPALI |
Parte edibile, % | 100 | 09Holland 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. |
| 830 | | |
Energia, ricalcolata, kJ | 1046 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kJ | 1125 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, ricalcolata, kcal | 246 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kcal | 266 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Proteine totali, g | 18,7 | 09Holland 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. |
| 830 | | |
Proteine animali, g | 0,0 | 09Holland 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. |
| 830 | | |
Proteine vegetali, g | 18,7 | 09Holland 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. |
| 830 | | |
Lipidi totali, g | 1,2 | 09Holland 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. |
| 830 | | |
Lipidi animali, g | 0,0 | 09Holland 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. |
| 830 | | |
Lipidi vegetali, g | 1,2 | 09Holland 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. |
| 830 | | |
Colesterolo, mg | 0 | 09Holland 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. |
| 830 | | |
Carboidrati disponibili (MSE), g | 42,7 | 09Holland 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. |
| 830 | | |
Amido (MSE), g | 38,5 | 09Holland 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. |
| 830 | | |
Carboidrati solubili (MSE), g | 4,2 | 09Holland 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. |
| 830 | | |
Fibra alimentare totale, g | 9,9 | 09Holland 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. |
| 830 | | metodo Englyst |
Alcol, g | 0,0 | 09Holland 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. |
| 830 | | |
Acqua, g | 6,5 | 09Holland 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. |
| 830 | | |
MINERALI ed ELEMENTI IN TRACCIA |
Ferro, mg | 3,9 | 09Holland 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. |
| 830 | | |
Calcio, mg | 65 | 09Holland 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. |
| 830 | | |
Sodio, mg | 19 | 09Holland 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. |
| 830 | | |
Potassio, mg | 1360 | 09Holland 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. |
| 830 | | |
Fosforo, mg | 220 | 09Holland 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. |
| 830 | | |
Zinco, mg | 2,60 | 09Holland 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. |
| 830 | | |
VITAMINE IDROSOLUBILI |
Vitamina B1, Tiamina, mg | 0,47 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02020 | | non RIPR acqua=6.4g |
Vitamina B2, Riboflavina, mg | 0,12 | 09Holland 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. |
| 830 | | |
Vitamina C, mg | 0 | 09Holland 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. |
| 830 | | |
Niacina, mg | 0,70 | 09Holland 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. |
| 830 | | |
Vitamina B6, mg | 0,99 | 09Holland 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. |
| 830 | | |
Folati totali, µg | 0 | 09Holland 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. |
| 830 | | |
VITAMINE LIPOSOLUBILI |
Retinolo equivalente |
Retinolo eq. (RE), µg | tr | 09Holland 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. |
| 830 | | CALC |
Retinolo, µg | 0 | 09Holland 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. |
| 830 | | |
ß-carotene eq., µg | tr | 09Holland 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. |
| 830 | | |
Vitamina E (ATE), mg | 0,03 | 09Holland 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. |
| 830 | | |
Vitamina D, µg | 0,00 | 09Holland 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. |
| 830 | | |
ACIDI GRASSI |
Acidi grassi saturi totali, g | 0,21 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | RIPR lip=0.759g saturi=0.135G 18:1=0.017g mono=0.017g 18:2=0.348g 18:3=0.030g altri PUFA=0 PUFA=0.378g |
Acidi grassi monoinsaturi totali, g | 0,03 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | |
Acido oleico, g | 0,03 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | |
Acidi grassi polinsaturi totali, g | 0,60 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | |
Acido linoleico, g | 0,55 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | |
Acido linolenico, g | 0,05 | 21Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 02020 | | |
Altri acidi grassi polinsaturi, g | 0,00 | 86Componente alimentare ricalcolato/Recalculated food component |
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