| 72 BRIOCHE o CROISSANT |  |
| Categoria merceologica: 15001 - brioches, merendine non farcite |
| 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. |
| 72 | | |
| Energia, ricalcolata, kJ | 1734 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 1754 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 412 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 418 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 7,2 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Proteine animali, g | 1,8 | 72| Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi |
| 72 | | per i nutrienti fonte 72 STIMA da ricetta INN |
| Proteine vegetali, g | 5,4 | 72| Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi |
| 72 | | |
| Lipidi totali, g | 18,3 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Lipidi animali, g | 10,0 | 72| Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi |
| 72 | | |
| Lipidi vegetali, g | 8,3 | 72| Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi |
| 72 | | |
| Colesterolo, mg | 52 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| APP | | |
| Carboidrati disponibili (MSE), g | 58,4 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Amido (MSE), g | 47,8 | D| Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride. |
| | | |
| Carboidrati solubili (MSE), g | 10,6 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Fibra alimentare totale, g | 2,5 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | per tutti i nutrienti 07/120 ALIMENTO SIMILE Croissants acqua=31.1g, lip=20.3g, GD=38.3g, prot=8.3g per la fibra metodo Southgate metodo Englist: fibra=1.6g |
| Alcol, g | 0,0 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Acqua, g | 19,5 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 1,3 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Calcio, mg | 9 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Sodio, mg | 390 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Potassio, mg | 52 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Fosforo, mg | 70 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 72 | | |
| Zinco, mg | 0,90 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,18 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Vitamina B2, Riboflavina, mg | 0,16 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Vitamina C, mg | 0 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Niacina, mg | 2,00 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Vitamina B6, mg | 0,11 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Folati totali, µg | 73 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| VITAMINE LIPOSOLUBILI |
| Retinolo equivalente |
| Retinolo eq. (RE), µg | 21 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Retinolo, µg | 21 | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 60 | | STIMA da alimento fonte 04 cod 60 Croissants, butter R=21mcg, C=0 acqua=23.2g |
| ß-carotene eq., µg | 0 | 04| Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 60 | | vedi nota precedente |
| Vitamina E (ATE), mg | tr | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| Vitamina D, µg | 0,13 | 07| Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 120 | | |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 10,20 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | RIPR riferito a Croissants, butter lip=21.0g saturi=11.719g 18:1=5.231g mono=5.707g 18:2=0.978g 18:3=0.303g altri PUFA=0.025g PUFA=1.306g |
| Acidi grassi monoinsaturi totali, g | 4,97 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | |
| Acido oleico, g | 4,56 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | |
| Acidi grassi polinsaturi totali, g | 1,14 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | |
| Acido linoleico, g | 0,85 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | |
| Acido linolenico, g | 0,26 | 28| Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.* |
| 18239 | | |
| Altri acidi grassi polinsaturi, g | 0,03 | 86| Componente alimentare ricalcolato/Recalculated food component |
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