Saccharum (alimentum)
(Redirectum de Saccharon)
Saccharum (-i, n), vel saccharon, vel saccoron (Plinius), proprie est sucus e dulci Sacchari officinarum calamo extractus et in formam crystallinam reductus, quo homines utuntur ut cibos dulciores faciant. Nostra aetate saccharon etiam e radicibus betae fit.
Unam legis e paginis de
disserentibus
Aromata
Plantae
Commercium
Res culinariae
Res medicinales
Libri
Historia recensere
Temporibus Imperii Romani saccharum, quod ex India advehebatur, inter pretiosissima habebatur et potius in medicinam quam in cibum adhibebatur.
Species sacchari recensere
- Fructosum
- Galactosum
- Glucosum
- Saccharosum, saccharum commune
Notae recensere
Bibliographia recensere
Si plus cognoscere vis, vide etiam Saccharum officinarum#Bibliographia.- Fontes antiquiores
- saeculo I : Dioscorides, Materia medica 2.82; Euporista 2.112
- saeculo II : Galenus, De simplicium medicamentorum temperamentis ac facultatibus vol. 12 p. 71 Kühn
- Saeculo IV : Oribasius, Collectiones medicae 15.1.12.15
- Eruditio
- "La diffusion du sucre en occident" in Les Cahiers de la gastronomie n° 21 (2015)
- Encyclopaediae et enumerationes
- K. T. Achaya, Indian Food: a historical companion (Dilli: Oxford University Press, 1994) pp. 112-114, 215-217
- "Sugar" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 314-315
- "Sugar" in Alan Davidson; Tom Jaine, ed., The Oxford Companion to Food (2a ed. Oxonii: Oxford University Press, 2006) pp. 763-766
- Berthold Laufer, "Sino-Iranica: Chinese contributions to the history of civilization in ancient Iran, with special reference to the history of cultivated plants and products" (Field Museum of Natural History. Publications, Anthropological series vol. 15, 1919) pp. 185-630 textus pp. 376-377
- Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry (CRC Press, 1991) pp. 378-381 (Paginae selectae apud Google Books)
- Etymologica
- Carl Darling Buck, A Dictionary of Selected Synonyms in the Principal Indo-European Languages (Sicagi: University of Chicago Press, 1949. ISBN 9780226079370. Textus) pp. 384-385
- H. Yule, A. C. Burnell; Gulielmus Crooke, ed., Hobson-Jobson. 2a ed. (Londinii: Murray, 1903) ~ ~ pp. 862-864
| Valor nutritivus per 100 g | |
|---|---|
| Vis nutritivus | 1619 kJ |
| Carbohydrata | 99.98 g |
| Sacchara | 99.91 g |
| Fibrum | 0 g |
| Pingue | 0 g |
| Proteinum | 0 g |
| Aqua | 0.03 g |
| Riboflavinum | 0.019 mg (1%) |
| Calcium | 1 mg (0%) |
| Ferrum | 0.01 mg (0%) |
| Kalium | 2 mg (0%) |
| Valores per centum secundum normas CFA Fons: USDA Nutrient Database | |
| Valor nutritivus per 100 g | |
|---|---|
| Vis nutritivus | 1576 kJ |
| Carbohydrata | 97.33 g |
| Sacchara | 96.21 g |
| Fibrum | 0 g |
| Pingue | 0 g |
| Proteinum | 0 g |
| Aqua | 1.77 g |
| Thiaminum | 0.008 mg (1%) |
| Riboflavinum | 0.007 mg (0%) |
| Niacinum | 0.082 mg (1%) |
| Vitaminum B6 | 0.026 mg (2%) |
| Folatum | 1 μg (0%) |
| Calcium | 85 mg (9%) |
| Ferrum | 1.91 mg (15%) |
| Magnesium | 29 mg (8%) |
| Phosphorus | 22 mg (3%) |
| Kalium | 133 mg (3%) |
| Natrium | 39 mg (2%) |
| Zincum | 0.18 mg (2%) |
| Valores per centum secundum normas CFA Fons: USDA Nutrient Database | |
Nexus interni
Nexus externi recensere
|
Vicimedia Communia plura habent quae ad saccharum spectant (Sugar, Sugars). |
- "Sugar Cane" apud Plant Cultures (Herbaria Kewensia)