700105  CARCIOFI SURGELATI
Note Alimento: Alimento interamente sostituito con "Artichokes, frozen, unprepared"; il vecchio nome era CARCIOFI, CUORI DI
Categoria merceologica: 2009 - verdure a frutto e a fiore (sedano, finocchi, cardi, carciofi, peperoni, etc)
Componenti Alimentari	Valore	Fonte	Codice	Classe	Note
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %	100	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Energia, ricalcolata, kJ	121	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	153	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	29	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal	36	86 Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g	2,6	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Proteine animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Proteine vegetali, g	2,6	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Lipidi totali, g	0,4	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Lipidi animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Lipidi vegetali, g	0,4	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Colesterolo, mg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Carboidrati disponibili (MSE), g	3,9	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009		GD= GD tot - fibra GD tot = 7.76g
Amido (MSE), g	0,9	02 Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.	310
Carboidrati solubili (MSE), g	3,0	02 Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.	310		per GS e amido RIPR riferito ai valori del carciofo per GD=2.5g, GS=1.9g, amido=0.6g
Fibra alimentare totale, g	3,9	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009		espressa come fibra totale
Alcol, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acqua, g	88,6	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg	0,5	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Calcio, mg	19	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Sodio, mg	47	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Potassio, mg	248	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Fosforo, mg	58	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Zinco, mg	0,30	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg	0,06	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Vitamina B2, Riboflavina, mg	0,14	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Vitamina C, mg	5	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Niacina, mg	0,90	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Vitamina B6, mg	0,08	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Folati totali, µg	126	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009		espresso come Folacina
VITAMINE LIPOSOLUBILI
Retinolo equivalente
Retinolo eq. (RE), µg	15	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Retinolo, µg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
ß-carotene eq., µg	90	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009		CALC
Vitamina E (ATE), mg	0,19	09 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.	153		ALIMENTO SIMILE Artichokes, raw acqua=85.2g
Vitamina D, µg	0,00	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
ACIDI GRASSI
Acidi grassi saturi totali, g	0,10	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acidi grassi monoinsaturi totali, g	0,01	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acido oleico, g	0,01	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acidi grassi polinsaturi totali, g	0,18	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acido linoleico, g	0,13	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Acido linolenico, g	0,05	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11009
Altri acidi grassi polinsaturi, g	0,00	86 Componente alimentare ricalcolato/Recalculated food component