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Food ID: 1297
Majsmel Danish
Name
Corn flour
Taxonomic name
Zea mays L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.940 T 31
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1528 kJ 1003
Energy, kcal 361 kcal 1003
total N 1.088 g 1.088 1.08 - 1.08 1 1825
Protein, total 6.8 g 6.8 6.8 - 6.8 1 1825
Protein labeling 6.8 g 6.8 6.8 - 6.8 1 1825
Carbohydrate by difference 78.7 g 1003
Carbohydrates, available 75.5 g 1003
Carbohydrate, declaration 88.3 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.2 g 1 1825
Fat, total 2.8 g 1 1825
Alcohol 0.0 g 1347
Ash 0.6 g 1 1825
Dry matter 88.9 g 1 1825
Water 11.1 g 1 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 8.08 RE 1003
Retinol 0 µg 1655
beta-carotene 97.0 µg 1938
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 1.11 α-TE
alpha-tocopherol 1.11 mg 0.82 - 1.27 3 1060
alpha-tokotrienol 0.480 mg 0.3 - 0.54 3 1060
Vitamin K1 0 µg 1655
Vitamin B1 0.330 mg 1347
Vitamin B2, Riboflavin 0.110 mg 1347
Niacin 0.725 NE 1003
niacin 5.70 mg 1347
Vitamin B6 0.330 mg 1347
Folate 20.0 µg 6 1803
B12 0 µg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 1.000 mg 1347
Potassium, K 120 mg 1347
Calcium, Ca 6.00 mg 1347
Magnesium, Mg 47.0 mg 1347
Phosphorus, P 99.0 mg 1347
Iron, Fe 1.10 mg 1347
Zinc, Zn 0.500 mg 1311
Iodine In 0.600 µg 0.5 - 0.7 5 T 409
Chromium, Cr 2.60 µg 0 - 5.1 2 1079
Selenium, Se 3.20 µg 0.6 - 5.8 2 1079
Nickel, Ni 29.0 µg 0.2 - 57 2 1079
Mercury Hg 0 µg 2 1079
Arsenic, As 8.50 µg 0 - 17 2 1079
Cadmium, Cd 0.900 µg 0 - 1.7 2 1079
Lead, Pb 2.50 µg 0 - 4.9 2 1079
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.230 g 1347
Glucose 0.0300 g 1347
Monosaccharides, total 0.260 g 1003
Maltose 0 g 1347
Sucrose 1.000 g 1347
Disaccharides total 1.000 g 1003
Other sugars 0 g 1003
Sugars, total 1.26 g 1003
Starch 87.0 g 1347
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 T 31
C6: 0 0.000 0 T 31
C8: 0 0.000 0 T 31
C10: 0 0.000 0 T 31
C12: 0 0.000 0 T 31
C14: 0 0.011 0.413 T 31
C15: 0 0.000 0 T 31
C16: 0 0.374 14.1 T 31
C17: 0 0.000 0 T 31
C18: 0 0.058 2.18 T 31
C20: 0 0.000 0 T 31
C22: 0 0.000 0 T 31
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 T 31
C15: 1 0.000 0 T 31
C16: 1 n-7 0.000 0 T 31
C17: 1 n-7 0.000 0 T 31
C18: 1 n-9 0.803 30.5 T 31
C20: 1 n-11 0.000 0 T 31
C22: 1 n-9 0.000 0 T 31
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 1.340 50.9 T 31
C18: 3 n-3 0.047 1.77 T 31
C20: 3 n-3 0.000 0 T 31
C20: 4, n-6 0.000 0 T 31
C20: 5, n-3 0.000 0 T 31
C22: 5, n-3 0.000 0 T 31
C22: 6, n-3 0.000 0 T 31
Fatty acids sums g/100g % Source
Sum saturated 0.442 16.7 1003
Sum monounsaturated 0.803 30.5 1003
Sum polyunsaturated 1.387 52.6 1003
Fatty acids, total 2.632 100 1003
Sum n-3 fatty acids 0.047 1.77 1003
Sum n-6 fatty acids 1.340 50.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 250 230 T 31
Leucine 860 790 T 31
Lysine 185 170 T 31
Methionine 131 120 T 31
Cystine 109 100 T 31
Phenylalanine 348 320 T 31
Tyrosine 261 240 T 31
Threonine 250 230 T 31
Tryptophan 44 40 T 31
Valin 326 300 T 31
Arginine 283 260 T 31
Histidine 185 170 T 31
Alanine 511 470 T 31
Aspartic acid 435 400 T 31
Glutamic acid 1400 1290 T 31
Glycine 250 230 T 31
Proline 609 560 T 31
Serin 348 320 T 31

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