8004 ALLORO, secco Laurus nobilis |  |
Categoria merceologica: 24001 - erbe aromatiche e altri spezie |
Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
Contenuti in 100 g / unità |
COMPONENTI PRINCIPALI |
Parte edibile, % | 100 | 09Holland 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. |
| 806 | | |
Energia, ricalcolata, kJ | 1218 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kJ | 1428 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, ricalcolata, kcal | 288 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kcal | 341 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Proteine totali, g | 7,6 | 09Holland 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. |
| 806 | | |
Proteine animali, g | 0,0 | 09Holland 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. |
| 806 | | |
Proteine vegetali, g | 7,6 | 09Holland 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. |
| 806 | | |
Lipidi totali, g | 8,4 | 09Holland 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. |
| 806 | | |
Lipidi animali, g | 0,0 | 09Holland 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. |
| 806 | | |
Lipidi vegetali, g | 8,4 | 09Holland 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. |
| 806 | | |
Colesterolo, mg | 0 | 09Holland 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. |
| 806 | | |
Carboidrati disponibili (MSE), g | 48,6 | 09Holland 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. |
| 806 | | calcolati per differenza |
Amido (MSE), g | tr | 09Holland 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. |
| 806 | | |
Carboidrati solubili (MSE), g | 48,6 | 09Holland 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. |
| 806 | | GS=GD quando amido=tracce |
Fibra alimentare totale, g | 26,3 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | per i nutrienti 12/02004 non RIPR acqua=5.44g |
Alcol, g | 0,0 | 09Holland 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. |
| 806 | | |
Acqua, g | 5,4 | 09Holland 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. |
| 806 | | |
MINERALI ed ELEMENTI IN TRACCIA |
Ferro, mg | 43,0 | 09Holland 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. |
| 806 | | |
Calcio, mg | 830 | 09Holland 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. |
| 806 | | |
Sodio, mg | 23 | 09Holland 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. |
| 806 | | |
Potassio, mg | 530 | 09Holland 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. |
| 806 | | |
Fosforo, mg | 110 | 09Holland 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. |
| 806 | | |
Zinco, mg | 3,70 | 09Holland 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. |
| 806 | | |
VITAMINE IDROSOLUBILI |
Vitamina B1, Tiamina, mg | 0,01 | 09Holland 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. |
| 806 | | |
Vitamina B2, Riboflavina, mg | 0,42 | 09Holland 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. |
| 806 | | |
Vitamina C, mg | 0 | 09Holland 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. |
| 806 | | |
Niacina, mg | 2,00 | 09Holland 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. |
| 806 | | |
Vitamina B6, mg | 1,00 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Folati totali, µg | 0 | 09Holland 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. |
| 806 | | |
VITAMINE LIPOSOLUBILI |
Retinolo equivalente |
Retinolo eq. (RE), µg | 618 | 09Holland 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. |
| 806 | | CALC |
Retinolo, µg | 0 | 09Holland 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. |
| 806 | | |
ß-carotene eq., µg | 3710 | 09Holland 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. |
| 806 | | |
Vitamina E (ATE), mg | 1,79 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Vitamina D, µg | 0,00 | 09Holland 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. |
| 806 | | |
ACIDI GRASSI |
Acidi grassi saturi totali, g | 2,29 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | RIPR lip=8.36g saturi=2.28g 18:1=1.50g monoinsaturi=1.64g 18:2=1.24g 18:3=1.05g altri PUFA=0 PUFA=2.29g |
Acidi grassi monoinsaturi totali, g | 1,65 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Acido oleico, g | 1,51 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Acidi grassi polinsaturi totali, g | 2,30 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Acido linoleico, g | 1,25 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Acido linolenico, g | 1,05 | 12Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02004 | | |
Altri acidi grassi polinsaturi, g | 0,00 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
|
|