| Nutriente | Unidad | lino | chia
|
|---|---|---|---|
| Proximates | |||
| Agua | g
| 8.75
| 4.00
|
| Energía | kcal
| 492
| 330
|
| Energía | kj
| 2059
| 1381
|
| Proteína | g
| 19.50
| 17.1
|
| Lípido total (grasa) | g
| 34.00
| 32.8
|
| Carbohidrato por diferencia | g
| 34.25
| 41.8
|
| Fibra dietaria total | g
| 27.9
| 22.1
|
| Ceniza | g
| 3.50
| 5.2
|
| Minerales | |||
| Calcio, Ca | mg
| 199
| 870
|
| Hierro, Fe | mg
| 6.22
| |
| Magnesio, Mg | mg
| 362
| 466
|
| Fósforo, P | mg
| 498
| 922
|
| Potasio, K | mg
| 681
| 890
|
| Sodio, Na | mg
| 34
| |
| Zinc, Zn | mg
| 4.17
| 7.4
|
| Cobrer, Cu | mg
| 1.041
| 2.45
|
| Manganeso, Mn | mg
| 3.281
| 5.85
|
| Selenium, Se | mcg
| 5.5
| |
| Vitaminas | |||
| Vitamina C,ácido ascórbico total | mg
| 1.3
| |
| Thiamina | mg
| 0.170
| |
| Riboflavin | mg
| 0.160
| |
| Niacina | mg
| 1.400
| |
| Acido pantotenico | mg
| 1.530
| |
| Vitamina B-6 | mg
| 0.927
| |
| Folato, total | mcg
| 278
| |
| Acido fólico | mcg
| 0
| |
| Alimento de folato | mcg
| 278
| |
| Folato, DFE | mcg_DFE
| 278
| |
| VitaminaB-12 | mcg
| 0.00
| |
| Vitamina A | IU
| 0
| |
| Retinol | mcg
| 0
| |
| Vitamina A | mcg_RAE
| 0
| |
| Vitamina E | mg_ATE
| 5.000
| |
| Lípidos | |||
| Total de ácidos grasos saturados | g
| 3.196
| 3.08
|
| 4:0 | g
| 0.000
| |
| 6:0 | g
| 0.000
| |
| 8:0 | g
| 0.000
| |
| 10:0 | g
| 0.000
| |
| 12:0 | g
| 0.000
| |
| 14:0 | g
| 0.000
| 0
|
| 16:0 | g
| 1.802
| 2.13
|
| 18:0 | g
| 1.394
| 0.95
|
| Fatty acids, total monounsaturated | g
| 6.868
| 2.42
|
| 16:1 no diferenciados | g
| 0.000
| 0.03
|
| 18:1 no diferenciados | g
| 6.868
| 2.36
|
| 20:1 | g
| 0.000
| 0.03
|
| 22:1 no diferenciados | g
| 0.000
| |
| Total de ácidos grasos monoinsaturados | g
| 22.440
| 27.1
|
| 18:2 no diferenciados | g
| 4.318
| 6.66
|
| 18:3 no diferenciados | g
| 18.122
| 20.34
|
| 18:4 | g
| 0.000
| |
| 20:4 no diferenciados | g
| 0.000
| 0.10
|
| 20:5 n-3 | g
| 0.000
| |
| 22:5 n-3 | g
| 0.000
| |
| 22:6 n-3 | g
| 0.000
| |
| Colesterol | mg
| 0
| 0
|
| Otros | |||
| Cafeína | mg
| 0
| |
| Teobromina | mg
| 0
| |
| Antioxidantes | |||
| No hidrolizados | |||
| Acido cafeico | mol
| 0.66 x 10 -3 | |
| Acido clorogénico | mol
| 0.71 x 10 -3 | |
| Hidrolizados | |||
| Myricetina | mol
| 0.31 x 10 -3 | |
| Quercetina | mol
| 0.02 x 10 -3 | |
| Kaempferol | mol
| 0.11 x 10 -3 | |
| Acido cafeico | mol
| 1.35 x 10 -3 | |
| Amino ácidos | |||
| Alanina | gm/100gm* | 4.4 | 4.4 |
| Arginina | gm/100gm* | 9.2 | 9.9 |
| Acido aspartico | gm/100gm* | 9.3 | 7.6 |
| Cystina | gm/100gm* | 1.1 | 1.5 |
| Acido Glutamico | gm/100gm* | 19.6 | 15.0 |
| Glycina | gm/100gm* | 5.8 | 4.2 |
| Histidina | gm/100gm* | 2.2 | 2.6 |
| Isoleucina | gm/100gm* | 4.0 | 3.2 |
| Leucina | gm/100gm* | 5.8 | 5.9 |
| Lysina | gm/100gm* | 3.9 | 4,.4 |
| Metionina | gm/100gm* | 1.5 | 0.4 |
| Fenilalanina | gm/100gm* | 4.6 | 4.8 |
| Prolina | gm/100gm* | 3.5 | 4.4 |
| Serina | gm/100gm* | 4.5 | 4.4 |
| Treonina | gm/100gm* | 3.6 | 3.4 |
| Triptofano | gm/100gm* | 1.8 | |
| Tiyrosina | gm/100gm* | 2.3 | 2.8 |
| Valina | gm/100gm* | 4.6 | 5.2 |
* de proteina
Fuente de datos:
Semilla de lino:
http://www.nal.usda.gov/fnic/foodcomp
Nota: para la base de datos de nutrientes de la oficina
de Administración de Drogas de los Estados Unidos (USDA), la semilla
de lino puede usarse sin
riesgo como ingrediente para alimentos hasta un 12 %.
The Flax Council of Canada. 2002. The nutritional analysis of flaxseed, from:
www.flaxcouncil.ca
Semilla de chía:
Ayerza, R. and W. Coates. 1999. An omega-3 fatty acid enriched chia diet: its
influence on egg fatty acid composition, cholesterol and oil content.
Can. J. Anim. Sci. 79:53-58.
Bushway, A.A., P.R. Belya, and R.J. Bushway. 1981. Chia seed as a source of
oil, polysaccharide, and protein. J. Food Sci. 46:1349-1356.
Taga, M.S., E.E. Miller, and D.E. Pratt. 1984. Chia seeds as a source of natrual
lipid antioxidants. J. Am. Oil Chem. Soc. 61:928-931.
Ting, I.P., J.H. Brown, H.H. Naqvi, J. Kumamoto, and M. Matsumura. 1990. Chia:
a potential oil crop for arid zones. Pages 197-200 in New Industrial Crops and Products.
H.H. Naqvi, A. Estilai, and I.P. Ting ed. Proceedings of the 1st International
Conference on New Industrial Crops
and Products, Riverside, CA. Office
of Arid Lands Studies, College of Ag, The University of Arizona.
Weber, C.W., H.S. Gentry, E.A. Kohlhepp, and P.R. McCrohan. 1991.
The nutritional and chemical evaluation of chia seeds. Ecology of Food and Nutrition,
26:119-125.