| 603558 FUNGHI GALLINACCI, secchi |  |
| Note Alimento: sinonimo: galletti alimento interamente sostituito con versione aggiornata SFK (1994) |
| Categoria merceologica: 2007 - funghi, tartufi |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| Contenuti in 100 g / unità |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Energia, ricalcolata, kJ | 391 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 875 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 93 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 214 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 16,5 | W| 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 |
| | | |
| Proteine animali, g | 0,0 | W| 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 |
| | | |
| Proteine vegetali, g | 16,5 | W| 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 |
| | | |
| Lipidi totali, g | 2,2 | W| 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 |
| | | |
| Lipidi animali, g | 0,0 | W| 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 |
| | | |
| Lipidi vegetali, g | 2,2 | W| 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 |
| | | |
| Colesterolo, mg | 0 | W| 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 |
| | | |
| Carboidrati disponibili (MSE), g | 1,8 | W| 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 |
| | | nota SFK: calcolata dalla qta' di prodotto fresco |
| Amido (MSE), g | 0,9 | W| 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 |
| | | |
| Carboidrati solubili (MSE), g | 0,9 | W| 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 |
| | | suddivisione dei GD come per la voce 09/284 GD=0.4g, GS=0.2g, amido=0.2g |
| Fibra alimentare totale, g | 60,5 | W| 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 |
| | | nota SFK STIMA 100 - (acqua+prot+lip+minerali+GD) |
| Alcol, g | 0,0 | W| 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 |
| | | |
| Acqua, g | 10,0 | W| 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 |
| 793 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 17,2 | W| 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 |
| | | |
| Calcio, mg | 85 | W| 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 |
| | | |
| Sodio, mg | 32 | W| 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 |
| | | |
| Potassio, mg | 5370 | W| 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 |
| | | |
| Fosforo, mg | 581 | W| 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 |
| | | |
| Zinco, mg | 0,40 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | per tutti i nutrienti 02/329 ALIMENTO SIMILE Funghi prataioli coltivati (freschi) NB: i valori utilizzati si riferiscono all'alimento gia' completato |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,10 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Vitamina B2, Riboflavina, mg | 0,13 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Vitamina C, mg | 2 | W| 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 |
| | | |
| Niacina, mg | 4,20 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Vitamina B6, mg | 0,18 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Folati totali, µg | 44 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| VITAMINE LIPOSOLUBILI |
| Retinolo equivalente |
| Retinolo eq. (RE), µg | 0 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Retinolo, µg | 0 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| ß-carotene eq., µg | 0 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Vitamina E (ATE), mg | 0,12 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 329 | | |
| Vitamina D, µg | 2,10 | W| 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 |
| 791 | | ALIMENTO SIMILE Chanterelle acqua=91.5g, prot=1.57g |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 0,52 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | CALC AG FC=0.8 saturi=29.7 18:1=1.3 monoins=1.6 18:2=13.2 18:3=55.4 altri PUFA=0 PUFA=68.6 |
| Acidi grassi monoinsaturi totali, g | 0,03 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | |
| Acido oleico, g | 0,02 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | |
| Acidi grassi polinsaturi totali, g | 1,21 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | |
| Acido linoleico, g | 0,23 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | |
| Acido linolenico, g | 0,98 | 05| Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office. |
| 3609 | | |
| Altri acidi grassi polinsaturi, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
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