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Food ID: 1013
Solbærgele Danish
Name
Currant, black, jelly
Taxonomic name
Ribes nigrum L.
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1030 kJ 1003
Energy (kcal) 243 kcal 1003
Protein 0.5 g 1003
Protein, labeling 0.5 g 1003
Carbohydrate by difference 59.0 g 1003
Available carbohydrates 59.0 g 1003
Available carbohydrate, labelling 59.0 g 1003
Dietary fibre 0.0 g 1655
Fat 0.5 g 1003
Alcohol 0.0 g 1655
Ash 0.3 g 1347
Dry matter 60.3 g 1001
Water 39.7 g 1001
Nitrogen 0.080 g 1003
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1347
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1347
Niacin equivalent 0.0733 NE 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 59.0 g 1321
Added Sugar 52.6 g 1 2133
Free Sugars 52.6 g 1 2133
Saturated fatty acids g/100g % Source
C16:0 0.084 21 T 11
C18:0 0.008 1.93 T 11
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.031 7.85 T 11
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.185 46.1 T 11
C18:3,n-3 0.092 23 T 11
C20:4,n-6 0.000 0 T 11
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.092 23 1003
Sum monounsaturated fatty acids 0.031 7.85 1003
Sum polyunsaturated fatty acids 0.277 69.1 1003
Sum fatty acids 0.400 100 1003
Sum n-3 fatty acids 0.092 23 1003
Sum n-6 fatty acids 0.185 46.1 1003
Amino acids mg/100g mg/g Nitrogen Source
Tryptophan 4 55 T 11
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800 T 11

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