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Food ID: 110
Rullepølse, lammekød, pålæg Danish
Name
Lamb, flank, spiced, cooked
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.910 T 1234
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1498 kJ 1003
Energy, kcal 362 kcal 1003
total N 3.040 g 1 1061
Protein, total 19.0 g 1 1061
Protein labeling 19.0 g 1 1061
Carbohydrate by difference 0.1 g 1003
Carbohydrates, available 0.1 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 31.7 g 1 1061
Alcohol 0.0 g 1655
Ash 2.1 g 1003
Dry matter 52.9 g 1 1061
Water 47.1 g 1 1061
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 45.0 RE 1003
Retinol 45.0 µg 16 - 66 4 T 1234
beta-carotene 0 µg 1655
Vitamin D 0.842 µg 1003
D3 cholecalciferol 0.232 µg 1300
25-hydroxycholecalciferol 0.122 µg 1300
Vitamin E 0.700 α-TE
alpha-tocopherol 0.700 mg 1 T 1234
Vitamin K1 0 µg 1655
Vitamin B1 0.180 mg 0.082 - 0.268 10 T 1234
Vitamin B2, Riboflavin 0.300 mg 0.219 - 0.37 3 T 1234
Niacin 7.24 NE 1003
niacin 4.30 mg 2.8 - 6.06 6 T 1234
Vitamin B6 0.200 mg 0.144 - 0.243 3 T 1234
Pantothenic 0.550 mg T 1234
Biotin 1.000 µg T 1234
Folate 2.00 µg T 1234
Folate, free 1.000 µg 8 T 1234
B12 1.20 µg 0.5 - 1.74 4 T 1234
C Vitamin 1.000 mg 1003
L-ascorbic acid 1.000 mg 1 T 1234
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 588 mg 1 1061
Potassium, K 213 mg 1 1061
Calcium, Ca 20.0 mg 8 - 43 6 T 1234
Magnesium, Mg 17.0 mg 13.8 - 21.1 3 T 1234
Phosphorus, P 130 mg 100 - 150 4 T 1234
Iron, Fe 2.06 mg 1 1061
Copper, Cu 0.130 mg 1 1061
Zinc, Zn 3.20 mg 1 1061
Iodine In 0.700 µg 0.3 - 0.95 4 T 1234
Manganese, Mn 0.01000 mg 0.004 - 0.017 4 T 1234
Chromium, Cr 2.12 µg 0.1 - 9.2 31 T 1234
Selenium, Se 6.05 µg 3 - 11.1 12 T 1234
Molybdenum, Mo 0 µg 1 T 1234
Nickel, Ni 6.90 µg 20 T 1158
Mercury Hg 0.129 µg 0 - 1.1 31 T 1234
Cadmium, Cd 0.400 µg 0 - 3.8 31 T 1234
Lead, Pb 1.25 µg 0 - 9.3 31 T 1234
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.0700 mg T 1234
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Glucose 0 g 1655
Monosaccharides, total 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 0 g 1655
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g 1655
(a) Hexoses 0 g 1655
(b) the pentoses 0 g 1655
(c) UronicAcids 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 T 1234
C6: 0 0.000 0 T 1234
C8: 0 0.000 0 T 1234
C10: 0 0.000 0 T 1234
C12: 0 0.000 0 T 1234
C14: 0 1.588 5.5 T 1234
C15: 0 0.176 0.611 T 1234
C16: 0 7.142 24.7 T 1234
C17: 0 0.301 1.04 T 1234
C18: 0 6.166 21.3 T 1234
C20: 0 0.000 0 T 1234
C22: 0 0.000 0 T 1234
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 T 1234
C15: 1 0.000 0 T 1234
C16: 1 n-7 0.384 1.33 T 1234
C17: 1 n-7 0.301 1.04 T 1234
C18: 1 n-9 11.315 39.2 T 1234
C20: 1 n-11 0.000 0 T 1234
C22: 1 n-9 0.000 0 T 1234
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.737 2.55 T 1234
C18: 3 n-3 0.737 2.55 T 1234
C20: 3 n-3 0.000 0 T 1234
C20: 4, n-6 0.000 0 T 1234
C20: 5, n-3 0.000 0 T 1234
C22: 5, n-3 0.000 0 T 1234
C22: 6, n-3 0.000 0 T 1234
Fatty acids sums g/100g % Source
Sum saturated 15.373 53.2 1003
Sum monounsaturated 12.000 41.5 1003
Sum polyunsaturated 1.474 5.1 1003
Fatty acids, total 28.847 100 1003
Sum n-3 fatty acids 0.737 2.55 1003
Sum n-6 fatty acids 0.737 2.55 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 82 mg 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 942 310 T 1234
Leucine 1550 510 T 1234
Lysine 1730 570 T 1234
Methionine 486 160 T 1234
Cystine 161 53 T 1234
Phenylalanine 760 250 T 1234
Tyrosine 760 250 T 1234
Threonine 821 270 T 1234
Tryptophan 176 58 T 1234
Valin 1030 340 T 1234
Arginine 1280 420 T 1234
Histidine 547 180 T 1234
Alanine 1190 390 T 1234
Aspartic acid 1730 570 T 1234
Glutamic acid 2800 920 T 1234
Glycine 1000 330 T 1234
Proline 882 290 T 1234
Serin 760 250 T 1234

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby