Frumento duro

CategoriaCereali e derivati
Codice Alimento000030
Nome ScientificoTriticum durum
English NameDurum Wheat, grain
Parte Edibile100 g
Porzione80 g
Codice Langual
| A0125 | A0683 | A0696 | A0729 | A0814 | B1079 | C0133 | E0150 | F0003 | G0003 | H0001 | J0001 | K0003 | M0001 | N0001 | P0024 | R0001
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MACRO NUTRIENTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 80 g Origine Dato Metodiche Referenze
Acqua (g)g11.5 9.2ADrying 
Energia (kcal)kcal332 265CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ1389 1110CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)13.0 10.4AProtein calculated from total nitrogen 
Lipidi (g)g2.9 2.3ASolvent extraction 
Colesterolo (mg)mg0SImputation
Carboidrati disponibili (g)g62.5 50.0CCarbohydrate, available calculated from sugar and starch 
Amido (g)g53.9 43.1AEnzyme hydrolysis 
Zuccheri solubili (g)g3.2 2.6AColorimetric method 
Alcool (g)g0SImputation
Fibra totale (g)g9.8 7.8AEnzymatic-gravimetric method 
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 80 g Origine Dato Metodiche Referenze
Potassio (mg)mg494395AAtomic emission spectroscopy 
Calcio (mg)mg3024AAtomic emission spectroscopy 
Magnesio (mg)mg160128AAtomic emission spectroscopy 
Fosforo (mg)mg330264AAtomic emission spectroscopy 
Ferro (mg)mg3.62.9AAtomic emission spectroscopy 
Rame (mg)mg0.400.32AAtomic emission spectroscopy 
Zinco (mg)mg2.92.32AAtomic emission spectroscopy 
Selenio (μg)μg3.83.0AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 80 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.430.34AFluorimetric method 
Riboflavina (mg)mg0.150.12AFluorimetric method 
Niacina (mg)mg5.74.56AMicrobiological assay 
Vitamina C (mg)mg00SImputation
Acido folico (μg)μg4032AMicrobiological assay 
Vitamina A retinolo equivalente (μg)μg22AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%22.67CSimple summation
C4:0-C10:0 (%)%0AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%0AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%21.26AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%1.42AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%17.01CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%0.47AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%16.53AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%61.41CSimple summation
C18:2 acido linoleico (%)%56.68AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%4.72AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%0AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%0AGas chromatography mass spectroscopy 
Polinsatuti/Saturi2.71CCalculation methods