Aringa

CategoriaProdotti della pesca
Codice Alimento120300
Nome ScientificoClupea harengus
English NameHerring, fresh
Parte Edibile70 g
Porzione150 g
Codice Langual
| A0267 | A0717 | A0727 | A0747 | A0802 | B1414 | C0125 | E0150 | F0003 | G0003 | H0003 | 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 150 g Origine Dato Metodiche Referenze
Acqua (g)g65.1 97.7ADrying 
Energia (kcal)kcal216 325CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ905 1360CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)16.5 24.8AProtein calculated from total nitrogen 
Lipidi (g)g16.7 25.1ASolvent extraction 
Colesterolo (mg)mg85 128AGas-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 150 g Origine Dato Metodiche Referenze
Sodio (mg)mg95143SImputation
Potassio (mg)mg320480AAtomic emission spectroscopy 
Calcio (mg)mg6395AAtomic emission spectroscopy 
Fosforo (mg)mg113170AAtomic emission spectroscopy 
Ferro (mg)mg0.91.4AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 150 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.120.18AFluorimetric method 
Riboflavina (mg)mg0.180.27AFluorimetric method 
Niacina (mg)mg3.505.25AMicrobiological assay 
Vitamina C (mg)mgtrtrAHigh-performance liquid chromatography 
Vitamina A retinolo equivalente (μg)μg1218AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%23.05CSimple summation
C4:0-C10:0 (%)%0AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%7.13AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%14.61AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%1.32AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%59.74CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%10.73AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%16.27AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%14.12AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%18.62AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%18.07CSimple summation
C18:2 acido linoleico (%)%1.52AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%1.32AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0.69AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%7.55AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%6.99AGas chromatography mass spectroscopy 
Polinsatuti/Saturi0.78CCalculation methods
ALTRI COMPOSTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 150 g Origine Dato Metodiche Referenze
Acido fitico (g)g00SImputation