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Food ID: 1073
Rosenkål, dybfrost Danish
Name
Brussels sprout, frozen
Taxonomic name
Brassica oleracea L. convar. oleracea (L.) var. gemmiferaDC
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 192 kJ 1003
Energy (kcal) 46 kcal 1003
Protein 3.3 g 2.8 - 4.4 4 1825
Protein from Amino Acids 2.6 g 1003
Protein, labeling 3.3 g 2.8 - 4.4 4 1825
Carbohydrate by difference 9.3 g 1003
Available carbohydrates 4.8 g 1003
Available carbohydrate, labelling 4.8 g 1003
Dietary fibre 4.5 g 3.9 - 5 4 1825
Fat 0.5 g 1 1825
Alcohol 0.0 g 1655
Salt labelling 0.02 g 1003
Ash 0.9 g 0.9 - 1.1 4 1825
Dry matter 14.0 g 12.5 - 16.1 11 1825, 1808, 1879
Water 86.0 g 83.9 - 87.5 11 1808, 1879, 1825
Nitrogen 0.528 g 0.448 - 0.704 4 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 23.3 RE 1003
Retinol 0 µg 1655
beta-Carotene 280 µg 217 - 342 2 1808
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.340 α-TE
alpha-Tocopherol 0.340 mg 0.2 - 0.55 6 1056
Vitamin K1 250 µg 1001
Thiamin (Vitamin B1) 0.139 mg 2 1938
Riboflavin (Vitamin B2) 0.0900 mg 2 1938
Niacin equivalent 1.37 NE 1003
Niacin 0.745 mg 2 1938
Vitamin B6 0.180 mg 1352
Pantothenic acid 0.420 mg 1352
Biotin 0.400 µg T 41
Folate 64.0 µg 1001
Folate, free 45.0 µg 1001
Vitamin B12 0 µg 1352
Vitamin C 80.9 mg 1003
Ascorbic acid 80.9 mg 66.3 - 94.4 5 1836
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 8.00 mg 1001
Potassium 483 mg 1001
Calcium 42.0 mg 2 1938
Magnesium 24.0 mg 1001
Iron 0.700 mg 0.57 - 0.87 3 1043
Copper 0.0530 mg 0.037 - 0.064 8 T 41
Zinc 0.430 mg 0.3 - 0.62 8 T 41
Manganese 0.270 mg T 41
Chromium 0 µg 1349
Molybdenum 7.00 µg T 41
Selenium 1.10 µg 0.7 0 - 3.7 13 T 41
Phosphorus 69.0 mg 1 1938
Iodine 0.250 µg 0.08 - 0.53 6 T 41
Nickel 5.60 µg 5.1 2 - 11.3 10 T 41
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.240 g 0.2 0 - 0.5 5 1879
Glucose 0.320 g 0.4 0 - 0.5 5 1879
Sum monosaccharides 0.560 g 1003
Sucrose 1.68 g 1.7 1.4 - 1.9 5 1879
Sum disaccharides 1.68 g 1003
Raffinose 0.220 g 0.3 0.1 - 0.3 5 1879
Sum sugars 2.24 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Saturated fatty acids g/100g % Source
C16:0 0.072 17.8 T 41
C18:0 0.005 1.31 T 41
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.015 3.68 T 41
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.072 17.8 T 41
C18:3,n-3 0.237 59.2 T 41
C20:4,n-6 0.000 0 T 41
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.077 19.2 1003
Sum monounsaturated fatty acids 0.015 3.68 1003
Sum polyunsaturated fatty acids 0.308 77.1 1003
Sum fatty acids 0.400 100 1003
Sum n-3 fatty acids 0.237 59.2 1003
Sum n-6 fatty acids 0.072 17.8 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 111 210 T 41
Leucine 148 280 T 41
Lysine 164 310 T 41
Methionine 35 67 T 41
Cystine 15 29 T 41
Phenylalanine 95 180 T 41
Tyrosine 53 100 T 41
Threonine 106 200 T 41
Tryptophan 37 71 T 41
Valine 174 330 T 41
Arginine 216 410 T 41
Histidine 69 130 T 41
Alanine 153 290 T 41
Aspartic acid 306 580 T 41
Glutamic acid 554 1050 T 41
Glycine 106 200 T 41
Proline 549 1040 T 41
Serine 143 270 T 41
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800 T 41

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