Trota surgelata

CategoriaProdotti della pesca
Codice Alimento124010
Nome ScientificoSalmo trutta
English NameTrout, deep frozen
Parte Edibile55 g
Porzione150 g
Codice Langual
| A0267 | A0717 | A0727 | A0746 | A0802 | B1258 | C0268 | E0151 | F0003 | G0003 | H0003 | J0136 | K0003 | M0001 | N0001 | P0024 | R0001 | R0220
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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)g77.2 115.8ADrying 
Energia (kcal)kcal92 138CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ385 579CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)17.8 26.7AProtein calculated from total nitrogen 
Lipidi (g)g2.3 3.5ASolvent extraction 
Colesterolo (mg)mg56 84AGas-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)mg4263AAtomic emission spectroscopy 
Potassio (mg)mg470705AAtomic emission spectroscopy 
Calcio (mg)mg1523AAtomic emission spectroscopy 
Magnesio (mg)mg2538AAtomic emission spectroscopy 
Fosforo (mg)mg220330AAtomic emission spectroscopy 
Ferro (mg)mg2.13.2AAtomic emission spectroscopy 
Zinco (mg)mg1.21.80AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 150 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.080.12AFluorimetric method 
Riboflavina (mg)mg0.060.09AFluorimetric method 
Niacina (mg)mg34.50AMicrobiological assay 
Vitamina C (mg)mgtrtrAHigh-performance liquid chromatography 
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 (%)%25.83CSimple summation
C4:0-C10:0 (%)%0AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%3.73AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%17.39AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%4.35AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%30.43CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%4.35AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%18.63AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%4.35AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%3.11AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%43.48CSimple summation
C18:2 acido linoleico (%)%9.94AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%0AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%1.24AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%6.21AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%22.98AGas chromatography mass spectroscopy 
Polinsatuti/Saturi1.68CCalculation 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