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Food ID: 1310
Grønne ærter, dybfrost Danish
Name
Peas, green, frozen
Taxonomic name
Pisum sativum L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 310 kJ 1003
Energy, kcal 74 kcal 1003
total N 0.976 g 0.752 - 1.12 4 1825
Protein, total 6.1 g 4.7 - 7 4 1825
Protein labeling 6.1 g 4.7 - 7 4 1825
Carbohydrate by difference 13.1 g 1003
Carbohydrates, available 8.4 g 1003
Carbohydrate, declaration 8.4 g 1003
Added sugar 0.0 g T 55
Dietary fiber 4.7 g 4.04 - 5.2 8 1305
Fat, total 0.7 g 1 1825
Alcohol 0.0 g 1655
Ash 0.7 g 0.6 - 0.8 4 1825
Dry matter 20.6 g 18.7 - 29 13 1879, 1305
Water 79.4 g 71 - 81.3 13 1879, 1305
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 29.8 RE 1003
Retinol 0 µg 1655
beta-carotene 357 µg 350 - 364 2 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0.0300 α-TE
alpha-tocopherol 0.0300 mg 0.01 - 0.14 6 1056
Vitamin K1 70.0 µg 1001
Vitamin B1 0.283 mg 0.255 - 0.307 8 1305
Vitamin B2, Riboflavin 0.0980 mg 0.094 - 0.104 8 1305
Niacin 2.86 NE 1003
niacin 2.00 mg 1346
Vitamin B6 0.0770 mg 0.067 - 0.09 8 1305
Pantothenic 0.315 mg 1352
Biotin 3.00 µg 1.9 - 3.9 4 T 55
Folate 121 µg 109 - 133 8 1305
B12 0 µg 1352
C Vitamin 19.3 mg 1003
L-ascorbic acid 19.3 mg 16 - 23.7 8 1305
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 2.00 mg 1001
Potassium, K 163 mg 158 - 172 8 1305
Calcium, Ca 35.0 mg 25 - 45.5 10 1030, 1015
Magnesium, Mg 25.8 mg 23.8 - 28.4 8 1305
Phosphorus, P 91.8 mg 85.3 - 101 6 1015
Iron, Fe 1.35 mg 1.21 - 1.6 8 1305
Copper, Cu 0.170 mg 0.16 - 0.19 4 1348
Zinc, Zn 0.890 mg 0.8 - 1.08 8 1305
Iodine In 0.150 µg 0 - 0.55 5 T 55
Manganese, Mn 0.370 mg 0.22 - 0.48 4 1348
Chromium, Cr 1.40 µg 1 0 - 9 21 1531
Selenium, Se 0.600 µg 0.2 0 - 4.6 21 1531
Molybdenum, Mo 20.0 µg 1 1348
Nickel, Ni 22.0 µg 23 5 - 43 21 1531
Mercury Hg 0.200 µg 0.04 0 - 1.1 21 1531
Arsenic, As 0.1000 µg 0 0 - 0.5 21 1531
Cadmium, Cd 0.600 µg 0.7 0 - 1.3 21 1531
Lead, Pb 0.500 µg 0 0 - 3 21 1531
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1496
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Serotonin 0.00300 mg 2 1487
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.120 g 0.2 0 - 0.2 5 1879
Glucose 0.0400 g 0 0 - 0.1 5 1879
Monosaccharides, total 0.160 g 1003
Maltose 0 g 1 1879
Sucrose 3.88 g 4 2.1 - 5.3 5 1879
Disaccharides total 3.88 g 1003
Raffinose 0.0800 g 0 0 - 0.4 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 4.04 g 1003
Saturated fatty acids g/100g % Source
C16: 0 0.120 21.4 1001
C18: 0 0.008 1.45 1001
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.048 8.52 1001
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.320 57.1 1001
C18: 3 n-3 0.064 11.4 1001
C20: 4, n-6 0.000 0 1001
Fatty acids sums g/100g % Source
Sum saturated 0.128 22.8 1003
Sum monounsaturated 0.048 8.52 1003
Sum polyunsaturated 0.384 68.6 1003
Fatty acids, total 0.560 100 1003
Sum n-3 fatty acids 0.064 11.4 1003
Sum n-6 fatty acids 0.320 57.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 224 230 1059
Leucine 332 340 1059
Lysine 361 370 1059
Methionine 49 50 1059
Cystine 18 18 1059
Phenylalanine 205 210 1059
Tyrosine 127 130 1059
Threonine 244 250 1059
Tryptophan 52 53 1059
Valin 264 270 1059
Arginine 722 740 1059
Histidine 90 92 1059
Alanine 381 390 1059
Aspartic acid 439 450 1059
Glutamic acid 732 750 1059
Glycine 176 180 1059
Proline 185 190 1059
Serin 224 230 1059

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