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Food ID: 199
Sagogryn (kartoffelstivelse) Danish
Name
Pearl-sago (potato starch)
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 4
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1503 kJ 1003
Energy, kcal 354 kcal 1003
total N 0.032 g 0.016 - 0.048 2 1825
Protein, total 0.2 g 0.1 - 0.3 2 1825
Protein labeling 0.2 g 0.1 - 0.3 2 1825
Carbohydrate by difference 88.0 g 1003
Carbohydrates, available 87.2 g 1003
Carbohydrate, declaration 87.2 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.8 g 0.5 - 1.1 2 1825
Fat, total 0.3 g 1 1825
Alcohol 0.0 g 1655
Ash 0.3 g 0.2 - 0.3 2 1825
Dry matter 88.8 g 88 - 89.6 2 1825
Water 11.2 g 10.4 - 12 2 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-carotene 0 µg 1344
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1 1034
alpha-tokotrienol 0 mg 1 1034
Vitamin B1 0.00600 mg 1 1019
Vitamin B2, Riboflavin 0.00700 mg 0.004 - 0.009 3 1022
Niacin 0.201 NE 1003
niacin 0.150 mg 0.14 - 0.18 2 1018
Vitamin B6 0.01000 mg 0.004 - 0.012 3 1025
B12 0 µg 1655
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 4.00 mg 3.2 - 4.5 3 1058
Potassium, K 33.0 mg 33 - 34 3 1058
Calcium, Ca 30.0 mg 26 - 43 3 1030
Magnesium, Mg 6.00 mg 5.5 - 6.3 3 1058
Phosphorus, P 64.0 mg 59 - 67 3 1348
Iron, Fe 1.30 mg 0.8 - 1.8 4 1043
Copper, Cu 0.130 mg 0.08 - 0.17 3 1348
Zinc, Zn 0.160 mg 0.03 - 0.38 3 1348
Iodine In 0.700 µg 0.5 - 0.85 4 1055
Manganese, Mn 0.1000 mg 0.06 - 0.13 3 1348
Chromium, Cr 3.00 µg 2 - 5 3 1348
Selenium, Se 0 µg 3 1348
Molybdenum, Mo 0 µg 3 1348
Nickel, Ni 4.00 µg 2 1525
Saturated fatty acids g/100g % Source
C16: 0 0.048 19.9 T 4
C18: 0 0.010 4.14 T 4
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.005 2.07 T 4
C18: 1 n-9 0.010 4.14 T 4
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.072 29.8 T 4
C18: 3 n-3 0.096 39.8 T 4
Fatty acids sums g/100g % Source
Sum saturated 0.058 24 1003
Sum monounsaturated 0.015 6.22 1003
Sum polyunsaturated 0.167 69.7 1003
Fatty acids, total 0.240 100 1003
Sum n-3 fatty acids 0.096 39.8 1003
Sum n-6 fatty acids 0.072 29.8 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 7 230 T 4
Leucine 11 340 T 4
Lysine 12 360 T 4
Methionine 3 85 T 4
Cystine 2 51 T 4
Phenylalanine 8 250 T 4
Tyrosine 4 120 T 4
Threonine 7 210 T 4
Tryptophan 3 95 T 4
Valin 12 370 T 4
Arginine 8 260 T 4
Histidine 4 110 T 4
Alanine 7 220 T 4
Aspartic acid 42 1320 T 4
Glutamic acid 27 830 T 4
Glycine 6 180 T 4
Proline 7 220 T 4
Serin 7 220 T 4

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