| 8033 FAGIOLI MUNG, secchi Phaseolus aureus |  |
| Categoria merceologica: 3001 - legumi |
| Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
| Contenuti in 100 g / unità |
| 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. |
| 96 | | |
| Energia, ricalcolata, kJ | 1188 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 1299 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 279 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 307 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 23,9 | 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. |
| 96 | | |
| 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. |
| 96 | | |
| Proteine vegetali, g | 23,9 | 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. |
| 96 | | |
| Lipidi totali, g | 1,1 | 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. |
| 96 | | |
| 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. |
| 96 | | |
| Lipidi vegetali, g | 1,1 | 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. |
| 96 | | |
| 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. |
| 96 | | |
| Carboidrati disponibili (MSE), g | 46,3 | 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. |
| 96 | | nota MC: inclusi gli oligosaccaridi |
| Amido (MSE), g | 40,9 | 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. |
| 96 | | |
| Carboidrati solubili (MSE), g | 1,5 | 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. |
| 96 | | nota MC: non inclusi gli oligosaccaridi |
| Fibra alimentare totale, g | 13,9 | 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. |
| 96 | | metodo Southgate metodo Englyst fibra=10g |
| 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. |
| 96 | | |
| Acqua, g | 11,0 | 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. |
| 96 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 6,0 | 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. |
| 96 | | |
| Calcio, mg | 89 | 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. |
| 96 | | |
| Sodio, mg | 12 | 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. |
| 96 | | |
| Potassio, mg | 1250 | 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. |
| 96 | | |
| Fosforo, mg | 360 | 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. |
| 96 | | |
| Zinco, mg | 2,70 | 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. |
| 96 | | |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,36 | 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. |
| 96 | | |
| Vitamina B2, Riboflavina, mg | 0,26 | 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. |
| 96 | | |
| Vitamina C, mg | 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. |
| 96 | | |
| Niacina, mg | 2,10 | 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. |
| 96 | | |
| Vitamina B6, mg | 0,38 | 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. |
| 96 | | |
| Folati totali, µg | 140 | 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. |
| 96 | | |
| VITAMINE LIPOSOLUBILI |
| Retinolo equivalente |
| Retinolo eq. (RE), µg | 4 | 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. |
| 96 | | CALC |
| Retinolo, µg | 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. |
| 96 | | |
| ß-carotene eq., µg | 24 | 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. |
| 96 | | |
| Vitamina E (ATE), mg | 0,52 | 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. |
| 109 | | ALIMENTO SIMILE Red kidney beans acqua=11.2g, lip=1.4g |
| Vitamina D, µg | 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. |
| 96 | | |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 0,22 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | RIPR riferito a Fagioli lip=2.5g saturi=0.5g 18:1=0.19g mono=0.19g 18:2=0.58g 18:3=0.62g altri PUFA=0 PUFA=1.2g in tab MC: saturi=0.3g, mono=0.1g, PUFA=0.5g |
| Acidi grassi monoinsaturi totali, g | 0,08 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | |
| Acido oleico, g | 0,08 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | |
| Acidi grassi polinsaturi totali, g | 0,53 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | |
| Acido linoleico, g | 0,26 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | |
| Acido linolenico, g | 0,27 | 02| Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma. |
| 0202 | | |
| Altri acidi grassi polinsaturi, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
|
|