Groviera

CategoriaFormaggi e latticini
Codice Alimento162420
English NameCheese, gruyere
Parte Edibile100 g
Porzione50 g
Codice Langual
| A0186 | A0311 | A0720 | A0724 | A0775 | B1201 | C0245 | E0147 | F0003 | G0003 | H0107 | H0293 | H0298 | 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 50 g Origine Dato Metodiche Referenze
Acqua (g)g34.1 17.1ADrying 
Energia (kcal)kcal417 209CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ1744 875CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)30.6 15.3AProtein calculated from total nitrogen 
Lipidi (g)g32.1 16.1ASolvent extraction 
Colesterolo (mg)mg100 50SImputation
Carboidrati disponibili (g)g1.5 0.8CCarbohydrate, available calculated from sugar and starch 
Amido (g)g0SImputation
Zuccheri solubili (g)g1.5 0.8AColorimetric 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)mg332166AAtomic emission spectroscopy 
Potassio (mg)mg8040AAtomic emission spectroscopy 
Calcio (mg)mg1123562AAtomic emission spectroscopy 
Fosforo (mg)mg685343AAtomic emission spectroscopy 
Ferro (mg)mg0.50.3AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 50 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.010.01AFluorimetric method 
Riboflavina (mg)mg0.450.23AFluorimetric method 
Niacina (mg)mg0.100.05AMicrobiological assay 
Vitamina C (mg)mg00SImputation
Vitamina A retinolo equivalente (μg)μg400200AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%62.07CSimple summation
C4:0-C10:0 (%)%9.78AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%3.2AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%11.86AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%29.06AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%8.16AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%32.76CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%2.57AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%30.19AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%6.09CSimple summation
C18:2 acido linoleico (%)%4.57AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%1.51AGas 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