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Food ID: 351
Tørkage, linse Danish
Name
Pastry, 'linse'
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 5.70
Fatty acid conversion factor (FCF) 0.930
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1852 kJ 1003
Energy, kcal 443 kcal 1003
total N 0.976 g 0.768 - 1.2 6 T 359
Protein, total 5.6 g 4.37 - 6.84 6 T 359
Protein labeling 6.1 g 4.8 - 7.5 6 T 359
Carbohydrate by difference 50.7 g 1003
Carbohydrates, available 49.4 g 1003
Carbohydrate, declaration 48.9 g 1003
Added sugar 20.0 g 1001
Dietary fiber 1.3 g 1.29 0.89 - 1.85 11 T 281
Fat, total 24.5 g 24.12 20.3 - 29.5 4 1818
Alcohol 0.0 g 1655
Ash 1.1 g T 359
Dry matter 81.9 g 80 - 83.9 6 T 359
Water 18.1 g 16.1 - 20 6 T 359
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Niacin 1.12 NE 1003
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1818
C6: 0 0.000 0 1818
C8: 0 0.152 0.668 1818
C10: 0 0.117 0.514 1818
C12: 0 0.967 4.23 1818
C14: 0 0.558 2.44 1818
C16: 0 5.804 25.4 1818
C17: 0 0.000 0 1818
C18: 0 1.603 7.02 1818
C20: 0 0.000 0 1818
C22: 0 0.000 0 1818
C24: 0 0.000 0 1818
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1818
C16: 1 n-7 0.000 0 1818
C18: 1 n-9 10.475 45.9 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.000 0 1818
C22: 1 n-9 0.000 0 1818
C22: 1 n-11 0.000 0 1818
C24: 1 n-9 0.000 0 1818
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 2.529 11 1818
C18: 3 n-3 0.601 2.63 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.000 0 1818
C20: 3 n-3 0.000 0 1818
C20: 3 n-6 0.000 0 1818
C20: 5, n-3 0.000 0 1818
C22: 5, n-3 0.000 0 1818
C22: 6, n-3 0.000 0 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1818
Sum saturated 9.201 40.3 1003
Sum monounsaturated 10.475 45.9 1003
Sum polyunsaturated 3.130 13.7 1003
Fatty acids, total 22.806 100 1003
Sum n-3 fatty acids 0.601 2.63 1003
Sum n-6 fatty acids 2.529 11 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 293 300 T 359
Leucine 459 470 T 359
Lysine 264 270 T 359
Methionine 127 130 T 359
Cystine 107 110 T 359
Phenylalanine 312 320 T 359
Tyrosine 146 150 T 359
Threonine 205 210 T 359
Tryptophan 67 69 T 359
Valin 332 340 T 359
Arginine 273 280 T 359
Histidine 137 140 T 359
Alanine 244 250 T 359
Aspartic acid 400 410 T 359
Glutamic acid 1440 1470 T 359
Glycine 205 210 T 359
Proline 468 480 T 359
Serin 351 360 T 359

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