Tacchino, sovracoscio, senza pelle, crudo

CategoriaCarni fresche
Codice Alimento106960
Nome ScientificoMeleagris gallopavo
English NameTurkey, leg quarter, no skin, baked in gas oven, no salt, no fat added, dripped
Parte Edibile86 g
Porzione100 g
Codice Langual
| A0273 | A0715 | A0726 | A0741 | A0795 | B1236 | C0268 | E0152 | F0003 | G0003 | H0001 | J0001 | K0003 | M0001 | N0001 | P0024 | R0001 | Z0002 | Z0160
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MACRO NUTRIENTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 100 g Origine Dato Metodiche Referenze
Acqua (g)g74.8 74.8ADrying 
Energia (kcal)kcal120 120CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ502 502CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)18.5 18.5AProtein calculated from total nitrogen 
Lipidi (g)g5.1 5.1ASolvent extraction 
Colesterolo (mg)mg71 71AGas-liquid chromatography 
Carboidrati disponibili (g)g0SImputation
Amido (g)g0SImputation
Zuccheri solubili (g)g0SImputation
Alcool (g)g0ZLImputation
Fibra totale (g)g0ZLImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 100 g Origine Dato Metodiche Referenze
Sodio (mg)mg7575AAtomic emission spectroscopy 
Potassio (mg)mg320320AAtomic emission spectroscopy 
Calcio (mg)mg66AAtomic emission spectroscopy 
Magnesio (mg)mg2323AAtomic emission spectroscopy 
Ferro (mg)mg1.01.0AAtomic emission spectroscopy 
Rame (mg)mg0.120.12AAtomic emission spectroscopy 
Zinco (mg)mg2.72.7AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 100 g Origine Dato Metodiche Referenze
Vitamina C (mg)mg00SImputation
Vitamina A retinolo equivalente (μg)μgtrtrAHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%42.56CSimple summation
C4:0-C10:0 (%)%0SImputation
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%1.78AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%21.61AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%18.72AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%29.19CSimple summation
C14:1 acido miristoleico (%)%0.22AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%3.79AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%24.29AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0.45AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0SImputation
Acidi grassi Polinsaturi (%)%28.52CSimple summation
C18:2 acido linoleico (%)%21.17AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%1.34AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%4.01AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%0.22AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%1.11AGas chromatography mass spectroscopy 
Polinsatuti/Saturi0.7CCalculation methods
AMINOACIDI (% di proteine)
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Lisina9.10AChromatography 
Istidina2.82AChromatography 
Arginina6.76AChromatography 
Acido aspartico9.47AChromatography 
Treonina5.19AChromatography 
Serina4.26AChromatography 
Acido glutammico14.66AChromatography 
Prolina4.23AChromatography 
Glicina5.19AChromatography 
Alanina5.94AChromatography 
Cistina1.16AChromatography 
Valina5.27AChromatography 
Metionina3.17AChromatography 
Isoleucina5.19AChromatography 
Leucina8.00AChromatography 
Tirosina3.42AChromatography 
Fenilalanina4.06AChromatography 
Triptofano1.14AChromatography 
Indice Chimico135CCalculation methods
Aminoacido limitanteValinaCCalculation methods
ALTRI COMPOSTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 100 g Origine Dato Metodiche Referenze
Acido fitico (g)g00SImputation