Gamberi sgusciati, surgelati

CategoriaProdotti della pesca
Codice Alimento128110
Nome ScientificoCrangon vulgaris
English NamePrawns, shelled, frozen
Parte Edibile100 g
Porzione150 g
Codice Langual
| A0267 | A0717 | A0727 | A0750 | A0802 | B2874 | C0125 | E0150 | F0003 | G0003 | H0003 | J0136 | 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)g81.2 121.8ADrying 
Energia (kcal)kcal85 128CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ356 537CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)16.5 24.8AProtein calculated from total nitrogen 
Lipidi (g)g0.9 1.4ASolvent extraction 
Colesterolo (mg)mg150 225SImputation
Carboidrati disponibili (g)g2.9 4.4CCarbohydrate, available calculated from sugar and starch 
Amido (g)g0SImputation
Zuccheri solubili (g)g2.9 4.4AColorimetric method 
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)mg375563AAtomic emission spectroscopy 
Potassio (mg)mg75113AAtomic emission spectroscopy 
Calcio (mg)mg128192AAtomic emission spectroscopy 
Fosforo (mg)mg150225AAtomic emission spectroscopy 
Ferro (mg)mg2.63.9AAtomic emission spectroscopy 
Rame (mg)mg0.150.23SImputation
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 150 g Origine Dato Metodiche Referenze
Tiamina (mg)mgtrtrAFluorimetric method 
Riboflavina (mg)mg0.020.03AFluorimetric method 
Niacina (mg)mg0.50.75AMicrobiological 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 (%)%30CSimple summation
C4:0-C10:0 (%)%0AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%0AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%5.56AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%17.78AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%5.56AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%trAGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%30CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%4.44AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%21.11AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%1.11AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%3.33AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%41.11CSimple summation
C18:2 acido linoleico (%)%2.22AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%1.11AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%17.78AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%20AGas chromatography mass spectroscopy 
Polinsatuti/Saturi1.37CCalculation 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