Fave, secche, sgusciate, crude

CategoriaLegumi
Codice Alimento004420
Nome ScientificoVicia faba
English NameBroad Beans, dried, shelled, raw
Parte Edibile100 g
Porzione50 g
Codice Langual
| A0152 | A0680 | A0704 | A0730 | A0831 | B1367 | C0134 | E0150 | F0003 | G0003 | H0001 | 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 50 g Origine Dato Metodiche Referenze
Acqua (g)g11.3 5.7ADrying 
Energia (kcal)kcal343 171CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ1434 717CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)25.2 12.6AProtein calculated from total nitrogen 
Lipidi (g)g1.5ASolvent extraction 
Colesterolo (mg)mg0SImputation
Carboidrati disponibili (g)g53.6 26.8CCarbohydrate, available calculated from sugar and starch 
Amido (g)g44.3 22.2AEnzyme hydrolysis 
Zuccheri solubili (g)g4.9 2.5AColorimetric method 
Alcool (g)g0SImputation
Fibra totale (g)g3.5AEnzymatic-gravimetric method 
Fibra solubile (g)g0.36 0.18SImputation
Fibra insolubile (g)g6.64 3.32SImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Calcio (mg)mg9045AAtomic emission spectroscopy 
Fosforo (mg)mg420210AAtomic emission spectroscopy 
Ferro (mg)mg52.5AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.50.25AFluorimetric method 
Riboflavina (mg)mg0.280.14AFluorimetric method 
Niacina (mg)mg2.61.30AMicrobiological assay 
Vitamina C (mg)mg42AHigh-performance liquid chromatography 
Vitamina A retinolo equivalente (μg)μg105AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%21.37CSimple 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 (%)%17.09AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%2.56AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%25.64CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%0AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%25.64AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%49.57CSimple summation
C18:2 acido linoleico (%)%49.57AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%4.27AGas 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/Saturi2.30CCalculation methods