603552  FUNGHI, CHIODINI
Note Alimento: alimento interamente sostituito con versione aggiornata di SFK (1994)
Categoria merceologica: 2007 - funghi, tartufi
Componenti AlimentariValoreFonteCodiceClasseNote
COMPONENTI PRINCIPALI
Parte edibile, %50W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Energia, Ric con fibra, kJ11886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal2986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g2,1W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Proteine animali, g0,0W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Proteine vegetali, g2,1W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Lipidi totali, g0,7W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Lipidi animali, g0,0W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Lipidi vegetali, g0,7W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Colesterolo, mg0W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Carboidrati disponibili (MSE), g0,1W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Amido (MSE), g0,1W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
   Carboidrati solubili (MSE), g0,1W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789suddivisione dei GD come per la voce 09/284 GD=0.4g, GS=0.2g, amido=0.2g
Fibra alimentare totale, g6,8W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789nota SFK STIMA 100 - (acqua+prot+lip+minerali+GD)
Alcol, g0,0W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Acqua, g89,0W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,9W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Calcio, mg4W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Sodio, mg509
Holland 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.
284per tutti i nutrienti 09/284 ALIMENTO SIMILE Mushrooms, raw acqua=92.6g, lip=0.5g, prot=1.8g (N tot - N non proteico)
Potassio, mg429W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Fosforo, mg121W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Zinco, mg0,4009
Holland 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.
284
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329per i nutrienti 02/329 ALIMENTO SIMILE Funghi prataioli coltivati acqua092.1g, lip=0.4g, prot=2.3g
Vitamina B2, Riboflavina, mg0,1302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329
Vitamina C, mg5W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
789
Niacina, mg4,2002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329
Vitamina B6, mg0,1809
Holland 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.
284
Folati totali, ug4409
Holland 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.
284
VITAMINE LIPOSOLUBILI
Vitamina A
   Retinolo eq. (RE), ug002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329
   Retinolo, ug002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329
   ß-carotene eq., ug002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
329
Vitamina E (ATE), mg0,1209
Holland 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.
284
Vitamina D, ug2,10W
Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt
791ALIMENTO SIMILE Chanterelle acqua=91.5g, prot=1.57g
ACIDI GRASSI
Acidi grassi saturi totali, g0,15E
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.
609RIPR lip=0.6g saturi=0.13g 18:1=tracce monoins=tracce 18:2=0.06g 18:3=0.27g altri PUFA=0 PUFA=0.33g
Acidi grassi monoinsaturi totali, gtrE
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.
609
Acido oleico (C18:1ω-9cis), gtrE
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.
609
Acidi grassi polinsaturi totali, g0,38E
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.
609
Acido linoleico (C18:2ω-6), g0,07E
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.
609
Acido linolenico (C18:3ω-3), g0,31E
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.
609
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component