| 8036 FUNGHI SHIITAKE, secchi Lentinus edodes |  |
| Categoria merceologica: 2007 - funghi, tartufi |
| 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. |
| 294 | | |
| Energia, ricalcolata, kJ | 1337 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kJ | 1428 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, ricalcolata, kcal | 314 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energia, Ric con fibra, kcal | 337 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Proteine totali, g | 16,3 | 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. |
| 294 | | in tabella espresse come proteine pure = 9.6g N tot=2.6g, N non proteico=1.04g FC=6.25 |
| 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. |
| 294 | | |
| Proteine vegetali, g | 16,3 | 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. |
| 294 | | |
| Lipidi totali, g | 1,0 | 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. |
| 294 | | |
| 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. |
| 294 | | |
| Lipidi vegetali, g | 1,0 | 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. |
| 294 | | |
| 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. |
| 294 | | |
| Carboidrati disponibili (MSE), g | 63,9 | 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. |
| 294 | | ottenuti per differenza |
| Amido (MSE), g | 7,4 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 6032 | | |
| Carboidrati solubili (MSE), g | 56,5 | 03| Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli. |
| 6032 | | per GS e amido STIMA da RIPR interna, riferito a Funghi secchi GD=15.6g, GS=13.8g, amido=1.8g |
| Fibra alimentare totale, g | 11,5 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | per i nutrienti 21/11268 non RIPR acqua=9.5g, lip=1g |
| 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. |
| 294 | | |
| Acqua, g | 9,5 | 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. |
| 294 | | |
| MINERALI ed ELEMENTI IN TRACCIA |
| Ferro, mg | 1,7 | 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. |
| 294 | | |
| Calcio, mg | 11 | 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. |
| 294 | | |
| Sodio, mg | 13 | 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. |
| 294 | | |
| Potassio, mg | 1530 | 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. |
| 294 | | |
| Fosforo, mg | 290 | 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. |
| 294 | | |
| Zinco, mg | 7,70 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| VITAMINE IDROSOLUBILI |
| Vitamina B1, Tiamina, mg | 0,30 | 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. |
| 294 | | |
| Vitamina B2, Riboflavina, mg | 1,27 | 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. |
| 294 | | |
| 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. |
| 294 | | |
| Niacina, mg | 14,10 | 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. |
| 294 | | |
| Vitamina B6, mg | 0,97 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Folati totali, µg | 163 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| VITAMINE LIPOSOLUBILI |
| Retinolo equivalente |
| Retinolo eq. (RE), 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. |
| 294 | | |
| 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. |
| 294 | | |
| ß-carotene eq., 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. |
| 294 | | |
| Vitamina E (ATE), mg | 0,12 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Vitamina D, µg | 2,10 | W| Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt |
| 791 | | ALIMENTO SIMILE Chanterelle acqua=91.5g, prot=1.57g |
| ACIDI GRASSI |
| Acidi grassi saturi totali, g | 0,25 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | non RIPR lipidi coincidenti |
| Acidi grassi monoinsaturi totali, g | 0,31 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Acido oleico, g | 0,14 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Acidi grassi polinsaturi totali, g | 0,14 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Acido linoleico, g | 0,13 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Acido linolenico, g | 0,01 | 21| Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.* |
| 11268 | | |
| Altri acidi grassi polinsaturi, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
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