700484  ASPARAGI IN SCATOLA
Note Alimento: alimento interamente sostituito con "Asparagus,canned, drained solids"
Categoria merceologica: 2001 - germogli (soia, bambù), asparagi
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.*	11015
Energia, ricalcolata, kJ	76	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	89	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	18	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal	21	86 Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g	2,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Proteine animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Proteine vegetali, g	2,1	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Lipidi totali, g	0,7	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Lipidi animali, g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Lipidi vegetali, g	0,7	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Colesterolo, mg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Carboidrati disponibili (MSE), g	0,9	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		GD= GD tot - fibra GD tot=2.48g
Amido (MSE), g	0,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		amido=0 quando GD=GS
Carboidrati solubili (MSE), g	0,9	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		GD=GS come per 02/305, Asparagi di serra
Fibra alimentare totale, g	1,6	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		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.*	11015
Acqua, g	94,0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg	1,8	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Calcio, mg	16	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Sodio, mg	287	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Potassio, mg	172	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Fosforo, mg	43	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Zinco, mg	0,40	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
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.*	11015
Vitamina B2, Riboflavina, mg	0,10	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Vitamina C, mg	18	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Niacina, mg	1,00	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Vitamina B6, mg	0,11	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Folati totali, µg	96	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		espresso come Folacina
VITAMINE LIPOSOLUBILI
Retinolo equivalente
Retinolo eq. (RE), µg	53	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Retinolo, µg	0	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
ß-carotene eq., µg	318	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015		CALC
Vitamina E (ATE), mg	0,43	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Vitamina D, µg	0,00	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
ACIDI GRASSI
Acidi grassi saturi totali, g	0,15	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Acidi grassi monoinsaturi totali, g	0,02	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Acido oleico, g	0,02	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Acidi grassi polinsaturi totali, g	0,28	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Acido linoleico, g	0,27	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Acido linolenico, g	0,02	21 Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*	11015
Altri acidi grassi polinsaturi, g	0,00	86 Componente alimentare ricalcolato/Recalculated food component