DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 1196
Rosenkål, efterår (oktober til december), rå Danish
Name
Brussels sprouts, automn (October to December), raw
Taxonomic name
Brassica oleracea var. gemmifera
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 240 kJ 1003
Energy (kcal) 57 kcal 1003
Protein 4.8 g 1.8 - 6.4 13 1073
Protein from Amino Acids 3.8 g 1003
Protein, labeling 4.8 g 1.8 - 6.4 13 1073
Carbohydrate by difference 10.4 g 1003
Available carbohydrates 6.3 g 1003
Available carbohydrate, labelling 6.3 g 1003
Dietary fibre 4.1 g 3.7 - 4.5 4 T 41
Fat 0.5 g 2 1073
Alcohol 0.0 g 1655
Ash 1.2 g 1 - 1.4 13 1073
Dry matter 16.9 g 14.8 - 18.9 13 1073
Water 83.1 g 81.1 - 85.2 13 1073
Nitrogen 0.768 g 0.288 - 1.02 13 1073
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Niacin equivalent 0.909 NE 1003
Vitamin B12 0 µg 1655
Vitamin C 140 mg 1003
Ascorbic acid 140 mg 114 - 158 13 1073
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
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 161 210 T 41
Leucine 215 280 T 41
Lysine 238 310 T 41
Methionine 51 67 T 41
Cystine 22 29 T 41
Phenylalanine 138 180 T 41
Tyrosine 77 100 T 41
Threonine 154 200 T 41
Tryptophan 55 71 T 41
Valine 253 330 T 41
Arginine 315 410 T 41
Histidine 100 130 T 41
Alanine 223 290 T 41
Aspartic acid 445 580 T 41
Glutamic acid 806 1050 T 41
Glycine 154 200 T 41
Proline 799 1040 T 41
Serine 207 270 T 41
Factors etc. Value No. Samples Source
Waste 20
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800 T 41

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby