Frida fooddata.dk

Food ID: 377

Makaroni, spaghetti, fuldkorns-, rå Danish

Name

Macaroni, spaghetti, whole meal, raw

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	1486	kJ				1003
Energy (kcal)	352	kcal				1003
Protein	13.1	g		12.5 - 13.4	4	1825
Protein from Amino Acids	12.1	g				1003
Protein, labeling	14.4	g		13.7 - 14.8	4	1825
Carbohydrate by difference	73.1	g				1003
Available carbohydrates	63.5	g				1003
Available carbohydrate, labelling	62.2	g				1003
Dietary fibre	9.6	g		7.9 - 12.2	4	1825
Fat	2.9	g		2.7 - 3	4	1825
Alcohol	0.0	g				1358
Salt labelling	0.01	g				1003
Ash	1.6	g		1.5 - 1.8	4	1825
Dry matter	90.7	g		89.2 - 91.3	4	1825
Water	9.3	g		8.7 - 10.8	4	1825
Nitrogen	2298	g		2.19 - 2.36	4	1825

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	0	RE				1003
Retinol	0	µg				1655
beta-Carotene	0	µg				1655
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Vitamin E	0.200	α-TE
alpha-Tocopherol	0.200	mg		0.2 - 0.23	2	T 305.0
alpha-Tocotrienol	0.150	mg		0.14 - 0.15	2	T 305.0
Vitamin K1	0	µg				1655
Thiamin (Vitamin B1)	0.670	mg				1358
Riboflavin (Vitamin B2)	0.110	mg				1358
Niacin equivalent	2.37	NE				1003
Niacin	1000	mg		0.76 - 1.31	10	T 305.0
Vitamin B6	0.0430	mg				1358
Folate	53.0	µg		45 - 61	4	1845
Vitamin B12	0	µg				1655
Vitamin C	0	mg				1003
Ascorbic acid	0	mg				1358
Choline	17.9	mg			1	2187

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	5.00	mg				1358
Potassium	490	mg				1358
Calcium	34.0	mg				1358
Iron	4.00	mg				1358
Copper	0.134	mg		0.088 - 0.33	41	T 1301.0
Zinc	0.868	mg	0.867	0.805 - 0.93	2	T 1301.0
Manganese	0.685	mg	0.685	0.605 - 0.765	2	T 1301.0
Chromium	0	µg		- 5	2	T 1301.0
Selenium	4.22	µg	4.225	3.55 - 4.9	2	T 1301.0
Phosphorus	370	mg				1358
Iodine	1.42	µg		1.2 - 5	8	T 1301.0
Nickel	3.70	µg		0.0 - 7.4	12	T 1301.0
Mercury	0	µg		- 0.5	2	T 1301.0
Arsenic	0	µg		- 10	2	T 1301.0
Cadmium	3.17	µg		1.5 - 5.8	12	T 1301.0
Lead	1.25	µg		0.7 - 5	12	T 1301.0

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	3.90	g			1	2190
Added Sugar	0.0	g			1	2133
Free Sugars	0.0	g			1	2133
Starch/Glycogen	59.6	g			1	1001

Saturated fatty acids	g/100g	%	Source
C16:0	0.377	18.8	1345
C18:0	0.014	0.701	1345
C20:0	0.014	0.701	1345

Monounsaturated fatty acids	g/100g	%	Source
C18:1,n-9	0.305	15.2	1345

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	1204	60.1	1345
C18:3,n-3	0.087	4.36	1345

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.405	20.2	1003
Sum monounsaturated fatty acids	0.305	15.2	1003
Sum polyunsaturated fatty acids	1291	64.5	1003
Sum fatty acids	2001	100	1003
Sum n-3 fatty acids	0.087	4.36	1003
Sum n-6 fatty acids	1204	60.1	1003

Amino acids	mg/100g	mg/g Nitrogen	Source
Isoleucine	597	260	T 305.0
Leucine	1010	440	T 305.0
Lysine	299	130	T 305.0
Methionine	214	93	T 305.0
Cystine	200	87	T 305.0
Phenylalanine	735	320	T 305.0
Tyrosine	253	110	T 305.0
Threonine	368	160	T 305.0
Tryptophan	142	62	T 305.0
Valine	666	290	T 305.0
Arginine	529	230	T 305.0
Histidine	322	140	T 305.0
Alanine	460	200	T 305.0
Aspartic acid	620	270	T 305.0
Glutamic acid	4690	2040	T 305.0
Glycine	483	210	T 305.0
Proline	1700	740	T 305.0
Serine	689	300	T 305.0

Factors etc.	Value	No. Samples	Source
Waste	0		1655
Nitrogen conversion factor	5.70		1267
Fatty acid conversion factor	0.690		1003