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Food ID: 417
Salt, bordsalt (jodberiget) Danish
Name
Salt, table
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.000
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 0 kJ 1003
Energy, kcal 0 kcal 1003
total N 0.000 g 1655
Protein, total 0.0 g 1655
Protein labeling 0.0 g 1655
Carbohydrate by difference -0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 0.0 g 1655
Alcohol 0.0 g 1655
Ash 99.4 g 99.2 - 99.5 3 1348
Dry matter 99.4 g 1348
Water 0.6 g 1348
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
D3 cholecalciferol 0 µg 1655
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1655
alpha-tokotrienol 0 mg 1655
Vitamin K1 0 µg 1655
Vitamin B1 0 mg 1655
Vitamin B2, Riboflavin 0 mg 1655
Niacin 0 NE 1003
niacin 0 mg 1655
Vitamin B6 0 mg 1655
Pantothenic 0 mg 1655
Biotin 0 µg 1655
Folate 0 µg 1655
Folate, free 0 µg 1655
B12 0 µg 1655
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 38900 mg 1344
Potassium, K 0 mg 1344
Calcium, Ca 29.0 mg 1344
Magnesium, Mg 290 mg 1344
Phosphorus, P 8.00 mg 1344
Iron, Fe 0.200 mg 0 - 0.34 3 1043
Copper, Cu 0.160 mg 0.16 - 0.17 3 1348
Zinc, Zn 0.0760 mg 0.05 - 0.12 3 1348
Iodine In 1560 µg 1405 800 - 4500 72 1935, 2018
Manganese, Mn 0.140 mg 0.09 - 0.2 3 1348
Chromium, Cr 5.00 µg 2 - 10 3 1348
Selenium, Se 0.500 µg 0.5 - 1 3 1348
Nickel, Ni 3.00 µg 3 - 5 3 1348
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 0 1655
Glucose 0 g 0 1655
Monosaccharides, total 0 g 1003
Lactose 0 g 0 1655
Maltose 0 g 0 1655
Sucrose 0 g 0 1655
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g 0 1655
(a) Hexoses 0 g 0 1655
(b) the pentoses 0 g 0 1655
(c) UronicAcids 0 g 0 1655
Cellulose 0 g 0 1655
Lignin 0 g 0 1655
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1655
C6: 0 0.000 0 1655
C8: 0 0.000 0 1655
C10: 0 0.000 0 1655
C12: 0 0.000 0 1655
C14: 0 0.000 0 1655
C15: 0 0.000 0 1655
C16: 0 0.000 0 1655
C17: 0 0.000 0 1655
C18: 0 0.000 0 1655
C20: 0 0.000 0 1655
C22: 0 0.000 0 1655
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1655
C15: 1 0.000 0 1655
C16: 1 n-7 0.000 0 1655
C17: 1 n-7 0.000 0 1655
C18: 1 n-9 0.000 0 1655
C20: 1 n-11 0.000 0 1655
C22: 1 n-9 0.000 0 1655
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.000 0 1655
C18: 3 n-3 0.000 0 1655
C20: 3 n-3 0.000 0 1655
C20: 4, n-6 0.000 0 1655
C20: 5, n-3 0.000 0 1655
C22: 5, n-3 0.000 0 1655
C22: 6, n-3 0.000 0 1655
Fatty acids sums g/100g % Source
Sum saturated 0.000 0 1003
Sum monounsaturated 0.000 0 1003
Sum polyunsaturated 0.000 0 1003
Sum n-3 fatty acids 0.000 0 1003
Sum n-6 fatty acids 0.000 0 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 0 0 1655
Leucine 0 0 1655
Lysine 0 0 1655
Methionine 0 0 1655
Cystine 0 0 1655
Phenylalanine 0 0 1655
Tyrosine 0 0 1655
Threonine 0 0 1655
Tryptophan 0 0 1655
Valin 0 0 1655
Arginine 0 0 1655
Histidine 0 0 1655
Alanine 0 0 1655
Aspartic acid 0 0 1655
Glutamic acid 0 0 1655
Glycine 0 0 1655
Proline 0 0 1655
Serin 0 0 1655

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