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| 8010 MAGGIORANA, secca |  |
| Categoria merceologica: 24001 - erbe aromatiche e altri spezie |
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| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| COMPONENTI PRINCIPALI |
| Parte edibile, % | 100 | 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. |
| 835 | | |
| Energia, Ric con fibra, kJ | 1300 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 309 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 12,7 | 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. |
| 835 | | |
| Proteine animali, g | 0,0 | 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. |
| 835 | | |
| Proteine vegetali, g | 12,7 | 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. |
| 835 | | |
| Lipidi totali, g | 7,0 | 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. |
| 835 | | |
| Lipidi animali, g | 0,0 | 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. |
| 835 | | |
| Lipidi vegetali, g | 7,0 | 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. |
| 835 | | |
| Colesterolo, mg | 0 | 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. |
| 835 | | |
| Carboidrati disponibili (MSE), g | 42,5 | 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. |
| 835 | | per differenza |
| Amido (MSE), g | tr | 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. |
| 806 | | ALIMENTO SIMILE Alloro secco acqua=5.4g |
| Carboidrati solubili (MSE), g | 42,5 | 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. |
| 835 | | GD=GS quando amido=tr |
| Fibra alimentare totale, g | 18,1 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 02023 | | non RIPR acqua=7.64g |
| Alcol, g | 0,0 | 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. |
| 835 | | |
| Acqua, g | 7,6 | 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. |
| 835 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 82,7 | 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. |
| 835 | | |
| Calcio, mg | 1990 | 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. |
| 835 | | |
| Sodio, mg | 77 | 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. |
| 835 | | |
| Potassio, mg | 1520 | 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. |
| 835 | | |
| Fosforo, mg | 310 | 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. |
| 835 | | |
| Zinco, mg | 3,60 | 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. |
| 835 | | |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,29 | 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. |
| 835 | | |
| Vitamina B2, Riboflavina, mg | 0,32 | 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. |
| 835 | | |
| Vitamina C, mg | 0 | 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. |
| 835 | | |
| Niacina, mg | 4,10 | 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. |
| 835 | | |
| Vitamina B6, mg | 0,00 | 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. |
| 835 | | |
| Folati totali, ug | 0 | 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. |
| 835 | | |
| VITAMINE LIPOSOLUBILI |
| Vitamina A |
| Retinolo eq. (RE), ug | 807 | 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. |
| 835 | | CALC |
| Retinolo, ug | 0 | 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. |
| 835 | | |
| ß-carotene eq., ug | 4840 | 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. |
| 835 | | |
| Vitamina E (ATE), mg | 9,15 | 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. |
| 845 | | ALIMENTO SIMILE Prezzemolo secco acqua=9g |
| Vitamina D, ug | 0,00 | 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. |
| 835 | | |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 1,17 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | RIPR riferito a Prezzemolo lip=0.79g saturi=0.132g 18:1=0.287g mono=0.295g 18:2=0.115g 18:3=0.008g altri PUFA=0.001g PUFA=0.124g |
| Acidi grassi monoinsaturi totali, g | 2,61 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | |
| Acido oleico (C18:1ω-9cis), g | 2,54 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | |
| Acidi grassi polinsaturi totali, g | 1,10 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | |
| Acido linoleico (C18:2ω-6), g | 1,02 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | |
| Acido linolenico (C18:3ω-3), g | 0,07 | 12| Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.* |
| 11297 | | |
| Altri acidi grassi polinsaturi, g | 0,01 | 86| Componente alimentare ricalcolato/Recalculated food component |
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