Germe di frumento

CategoriaCereali e derivati
Codice Alimento000330
English NameWheat germ
InformazioniComposizione media fra germe di frumento duro e tenero
Parte Edibile100 g
Porzione30 g
Codice Langual
| A0149 | A0693 | A0729 | A0761 | A0814 | B1421 | C0182 | E0117 | F0003 | G0003 | H0138 | J0116 | K0003 | M0001 | N0001 | P0024 | R0001
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MACRO NUTRIENTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 30 g Origine Dato Metodiche Referenze
Acqua (g)g10.0 3.0ADrying 
Energia (kcal)kcal378 114CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ1582 476CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)26.0 7.8AProtein calculated from total nitrogen 
Lipidi (g)g10 3.0AAnalytical or calculation method not known
Colesterolo (mg)mg0SImputation
Carboidrati disponibili (g)g43.5 13.1SImputation
Alcool (g)g0SImputation
Fibra totale (g)g10.5 3.2SImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 30 g Origine Dato Metodiche Referenze
Sodio (mg)mg31AAtomic emission spectroscopy 
Potassio (mg)mg827248AAtomic emission spectroscopy 
Calcio (mg)mg7222AAtomic emission spectroscopy 
Magnesio (mg)mg25577AAtomic emission spectroscopy 
Fosforo (mg)mg1100330AAtomic emission spectroscopy 
Ferro (mg)mg103.0AAtomic emission spectroscopy 
Rame (mg)mg0.950.29AAtomic emission spectroscopy 
Zinco (mg)mg1.220.37AAtomic emission spectroscopy 
Selenio (μg)μg3.91.2AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 30 g Origine Dato Metodiche Referenze
Tiamina (mg)mg2.440.73AFluorimetric method 
Riboflavina (mg)mg0.610.18AFluorimetric method 
Niacina (mg)mg6.21.86AMicrobiological assay 
Vitamina C (mg)mg00SImputation
Vitamina A retinolo equivalente (μg)μg103AHigh-performance liquid chromatography  
Vitamina E (mg)mg164.80AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%18.8CSimple 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 (%)%0.11AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%18.04AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0.65AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%15.76CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%0.43AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%15.33AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%65.87CSimple summation
C18:2 acido linoleico (%)%58.48AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%7.39AGas 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/Saturi3.50CCalculation methods
ALTRI COMPOSTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 30 g Origine Dato Metodiche Referenze
Acido fitico (g)g4.141.24AColorimetric method