999834  FARINA DI COCCO
Note Alimento: Nome Originale: "Coconut desiccated"
Categoria merceologica: 4004 - farine di frutta (castagne, cocco, etc)
Componenti Alimentari	Valore	Fonte	Codice	Classe	Note
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %	100	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Energia, ricalcolata, kJ	2492	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ	2601	86 Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal	604	86 Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal	632	86 Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g	5,6	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Proteine animali, g	0,0	LZ Logical Zero
Proteine vegetali, g	5,6	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Lipidi totali, g	62,0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Lipidi animali, g	0,0	LZ Logical Zero
Lipidi vegetali, g	62,0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Colesterolo, mg	0	LZ Logical Zero
Carboidrati disponibili (MSE), g	6,4	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Amido (MSE), g	0,0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Carboidrati solubili (MSE), g	6,4	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Fibra alimentare totale, g	13,7	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Alcol, g	0,0	LZ Logical Zero
Acqua, g	2,3	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg	3,6	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Calcio, mg	23	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Sodio, mg	28	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Potassio, mg	660	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Fosforo, mg	160	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Zinco, mg	0,90	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Magnesio, mg	90	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Rame, mg	0,55	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Selenio, µg	12,0	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Cloro, mg	200	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Iodio, µg	3	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Manganese, mg	1,80	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Zolfo, mg	76	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg	0,03	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Vitamina B2, Riboflavina, mg	0,05	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Vitamina C, mg	0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Niacina, mg	0,90	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Vitamina B6, mg	0,09	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Folati totali, µg	9	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Acido pantotenico, mg	0,50	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Biotina, µg	0,5	Y Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.	1935	2 Alimento simile, valori invariati	"Coconut, dessicated" WATER 2.3g, PROT 5.6g, FAT 62g, CHO 6.4g
Vitamina B12, µg	0,0	LZ Logical Zero
VITAMINE LIPOSOLUBILI
Retinolo equivalente
Retinolo eq. (RE), µg	0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818	3B Calcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido
Retinolo, µg	0	LZ Logical Zero
ß-carotene eq., µg	0	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Vitamina E (ATE), mg	1,26	L Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.	818
Vitamina D, µg	0,00	LZ Logical Zero
Vitamina K, µg	0,30	DI U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, http://ndb.nal.usda.gov/ndb/foods/list	12108	2 Alimento simile, valori invariati	"Nuts, coconut meat, dried (desiccated), not sweetened" WATER 3g, PROT 6.88g, FAT 64.53g, CHO 23.65g, SUGAR 7.35g
ACIDI GRASSI
Acidi grassi saturi totali, g	53,27	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Somma degli acidi butirrico, caproico, caprilico e caprico, g	8,94	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido laurico, g	27,86	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido miristico, g	9,23	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido palmitico, g	5,26	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido stearico, g	1,40	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido arachidico, g	0,58	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido beenico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acidi grassi monoinsaturi totali, g	4,08	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido miristoleico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido palmitoleico, g	0,23	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido oleico, g	3,85	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acidi eicosenoico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido erucico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acidi grassi polinsaturi totali, g	1,05	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido linoleico, g	1,05	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido linolenico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido arachidonico, g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido eicosapentaenoico (EPA), g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido decosaesaenoico (DHA), g	0,00	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Altri acidi grassi polinsaturi, g	0,00	86 Componente alimentare ricalcolato/Recalculated food component
AMINOACIDI
Triptofano, mg	74	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Treonina, mg	220	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Isoleucina, mg	250	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Leucina, mg	440	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Lisina, mg	230	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Metionina, mg	120	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Cistina, mg	110	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Fenilalanina, mg	290	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Tirosina, mg	180	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Valina, mg	360	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Arginina, mg	860	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Istidina, mg	140	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Alanina, mg	290	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido aspartico, mg	580	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Acido glutammico, mg	1230	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Glicina, mg	290	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Prolina, mg	240	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
Serina, mg	320	E Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.	834		come fonte L/818
ZUCCHERI
Glucosio, g	tr	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Fruttosio, g	0,8	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Galattosio, g	0,0	LZ Logical Zero
Saccarosio (MSE), g	5,6	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Maltosio (MSE), g	0,0	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818
Lattosio (MSE), g	0,0	BF Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.	1009		come fonte L/818