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CategoriaFormaggi e latticini
Codice Alimento162020
English NameCheese, fontina
Parte Edibile100 g
Porzione50 g
Codice Langual
| A0186 | A0311 | A0720 | A0724 | A0775 | B1201 | C0245 | E0147 | F0003 | G0003 | H0107 | H0291 | H0298 | J0001 | K0003 | M0001 | N0001 | P0024 | R0263 | Z0086
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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)g45.1 22.6ADrying 
Energia (kcal)kcal361 181CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ1511 758CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)24.5 12.3AProtein calculated from total nitrogen 
Lipidi (g)g28.9 14.5ASolvent extraction 
Colesterolo (mg)mg82 41B 
Carboidrati disponibili (g)g0.8 0.4CCarbohydrate, available calculated from sugar and starch 
Amido (g)g0SImputation
Zuccheri solubili (g)g0.8 0.4AColorimetric method 
Alcool (g)g0SImputation
Fibra totale (g)g0SImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Sodio (mg)mg686343B 
Calcio (mg)mg870435AAtomic emission spectroscopy 
Magnesio (mg)mg2714B 
Fosforo (mg)mg561281AAtomic emission spectroscopy 
Ferro (mg)mg0.30.2AAtomic emission spectroscopy 
Zinco (mg)mg4.252.13B 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.010.01AFluorimetric method 
Riboflavina (mg)mg0.450.23AFluorimetric method 
Niacina (mg)mg0.200.10AMicrobiological assay 
Vitamina C (mg)mg00AImputation
Vitamina A retinolo equivalente (μg)μg420210AHigh-performance liquid chromatography 
Vitamina E (mg)mg0.620.31B 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%64.42CSimple summation
C4:0-C10:0 (%)%8.18AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%3.02AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%11.2AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%31.97AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%10.06AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%30.18CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%3.37AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%26.81AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%6.21CSimple summation
C18:2 acido linoleico (%)%3.24AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%2.97AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%0AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%0AGas chromatography mass spectroscopy 
Polinsatuti/Saturi0.10CCalculation 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