Salmone, affumicato

CategoriaProdotti della pesca
Codice Alimento122410
Nome ScientificoSalmo salar
English NameSalmon, smocked
Parte Edibile100 g
Porzione50 g
Codice Langual
| A0267 | A0717 | A0727 | A0769 | A0803 | B2250 | C0268 | E0151 | F0001 | G0003 | H0172 | J0106 | 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)g64.9 32.5ADrying 
Energia (kcal)kcal147 74CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ613 309CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)25.4 12.7AProtein calculated from total nitrogen 
Lipidi (g)g4.5 2.3ASolvent extraction 
Colesterolo (mg)mg50 25AGas-liquid chromatography 
Carboidrati disponibili (g)g1.2 0.6CCarbohydrate, available calculated from sugar and starch 
Amido (g)g0SImputation
Zuccheri solubili (g)g1.2 0.6AColorimetric method 
Alcool (g)g0ZLImputation
Fibra totale (g)g0ZLImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Sodio (mg)mg1880940AAtomic emission spectroscopy 
Potassio (mg)mg420210AAtomic emission spectroscopy 
Calcio (mg)mg1910AAtomic emission spectroscopy 
Fosforo (mg)mg250125AAtomic emission spectroscopy 
Ferro (mg)mg0.60.3AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.160.08AFluorimetric method 
Riboflavina (mg)mg0.170.09AFluorimetric method 
Niacina (mg)mg8.84.40AMicrobiological assay 
Vitamina C (mg)mgtrtrAHigh-performance liquid chromatography 
Vitamina A retinolo equivalente (μg)μg137AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%28.03CSimple summation
C4:0-C10:0 (%)%0AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%4.8AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%19.19AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%4.04AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%43.43CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%6.06AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%23.23AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%8.59AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%5.56AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%29.04CSimple summation
C18:2 acido linoleico (%)%0.51AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%0.76AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0.51AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%8.33AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%11.36AGas chromatography mass spectroscopy 
Polinsatuti/Saturi1.04CCalculation methods
ALTRI COMPOSTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Acido fitico (g)g00SImputation