Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Energia, Ric con fibra, kJ

1262

86

Componente alimentare ricalcolato/Recalculated food component

Energia, Ric con fibra, kcal

300

86

Componente alimentare ricalcolato/Recalculated food component

Proteine totali, g

6,0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Proteine animali, g

0,0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Proteine vegetali, g

6,0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Lipidi totali, g

2,5

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Lipidi animali, g

0,0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Lipidi vegetali, g

2,5

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Colesterolo, mg

0

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Carboidrati disponibili (MSE), g

55,1

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

4B

Calcoli basati sull'utilizzo di un fattore/valore utilizzando un alimento con stesse caratteristiche (stesso alimento) per: glucidi disponibili da tabelle USDA (cioè come glucidi totali meno fibra), proteine pure, ricalcolo amido dalla tabella INRAN 1997 e 2000, ricalcalo beta-carotene eq, retinolo o retinolo equivalente da USDA, ricalcolo alfa-tocoferolo eq dai singoli tocoferoli o tocotrienoli

in tabella 78.42g

Amido (MSE), g

50,5

Carboidrati solubili (MSE), g

4,6

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Fibra alimentare totale, g

23,3

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Alcol, g

0,0

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Acqua, g

8,0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Ferro, mg

4,6

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcio, mg

58

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Sodio, mg

83

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Potassio, mg

2443

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Fosforo, mg

580

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Zinco, mg

0,51

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Magnesio, mg

244

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Rame, mg

0,21

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Selenio, ug

64,1

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Cloro, mg

7

M

Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

158

Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

"Coffee, istant" acqua 3.4, prot 14.6, lip tr

Iodio, ug

tr

M

158

Manganese, mg

1,10

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Zolfo, mg

110

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.

870

"Coffee groung, roasted" acqua 4.1, prto 10.4, lip 15.4

Vitamina B1, Tiamina, mg

0,41

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Vitamina B2, Riboflavina, mg

0,10

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Vitamina C, mg

0

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Niacina, mg

17,70

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Vitamina B6, mg

0,75

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Folati totali, ug

52

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido pantotenico, mg

1,41

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Biotina, ug

67,0

M

Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

158

Vitamina B12, ug

0,0

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Vitamina A

Retinolo eq. (RE), ug

1

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

In tabella UI 8

Retinolo, ug

0

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

ß-carotene eq., ug

5

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Vitamina E (ATE), mg

0,98

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Vitamina D, ug

0,00

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Acidi grassi saturi totali, g

0,60

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g

0,01

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido laurico (C12:0), g

tr

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido miristico (C14:0), g

0,01

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido palmitico (C16:0), g

0,52

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido stearico (C18:0), g

0,03

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acido arachidico (C20:0), g

0,00

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido beenico (C22:0), g

0,00

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acidi grassi monoinsaturi totali, g

0,37

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Acido miristoleico (C14:1), g

0,00

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido palmitoleico (C16:1ω-7), g

0,01

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acido oleico (C18:1ω-9cis), g

0,34

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acidi eicosenoico (C20:1ω-9), g

0,00

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acido erucico (C22:1ω-9), g

0,00

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acidi grassi polinsaturi totali, g

1,22

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido linoleico (C18:2ω-6), g

1,13

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido linolenico (C18:3ω-3), g

0,08

U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

14236

Acido arachidonico (C20:4ω-6), g

0,00

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acido eicosapentaenoico (EPA) (C20:5ω-3), g

0,00

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Acido docosaesaenoico (DHA) (C22:6ω-3), g

0,00

US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

14236

Altri acidi grassi polinsaturi, g

0,01

86

Componente alimentare ricalcolato/Recalculated food component

Triptofano, mg

72

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

"Coffe substitute, ceral grain, beverage powder" prot 5.5

Treonina, mg

211

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Isoleucina, mg

254

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Leucina, mg

408

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Lisina, mg

223

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Metionina, mg

91

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Cistina, mg

119

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Fenilalanina, mg

295

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Tirosina, mg

205

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Valina, mg

305

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Arginina, mg

299

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Istidina, mg

123

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Alanina, mg

274

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Acido aspartico, mg

395

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Acido glutammico, mg

1303

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Glicina, mg

275

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Prolina, mg

569

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Serina, mg

262

Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

14236

Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido

Glucosio, g

1,2

Fruttosio, g

1,1

Galattosio, g

0,0

Saccarosio (MSE), g

1,2

Maltosio (MSE), g

1,1

Lattosio (MSE), g

0,0