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Food ID: 424
Løg, hakkede, dybfrost Danish
Name
Onions, chopped, frozen
Taxonomic name
Allium cepa L.
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 133 kJ 1003
Energy (kcal) 31 kcal 1003
Protein 0.8 g 18 1938
Protein from Amino Acids 0.5 g 1003
Protein, labeling 0.8 g 18 1938
Carbohydrate by difference 6.8 g 1003
Available carbohydrates 6.8 g 1003
Available carbohydrate, labelling 6.8 g 1003
Dietary fibre 1.8 g 1938
Fat 0.1 g 17 1938
Alcohol 0.0 g 1655
Ash 0.3 g 18 1938
Dry matter 8.0 g 18 1938
Water 92.0 g 18 1938
Added sugar 0.0 g 1655
Nitrogen 0.126 g 18 1938
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 2.00 RE 1003
Retinol 0 µg 1655
beta-Carotene 24.0 µg 1003
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.0550 α-TE
alpha-Tocopherol 0.0550 mg 0.02 - 0.09 8 T 716
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 0.0270 mg 17 1938
Niacin equivalent 0.313 NE 1003
Niacin 0.151 mg 15 1938
Vitamin B6 0.0750 mg 3 1938
Pantothenic acid 0.102 mg 1 1938
Folate 17.0 µg 1938
Vitamin B12 0 µg 1938
Vitamin C 3.30 mg 1003
Ascorbic acid 3.30 mg 12 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 12.0 mg 12 1938
Potassium 124 mg 3 1938
Calcium 17.0 mg 16 1938
Magnesium 7.00 mg 3 1938
Iron 0.330 mg 18 1938
Copper 0.0190 mg 4 1938
Zinc 0.0700 mg 4 1938
Manganese 0.0740 mg 4 1938
Selenium 0.130 µg 0.1375 0.056 - 0.24 14 T 716
Phosphorus 22.0 mg 5 1938
Iodine 0.153 µg 0.18 - 0.61 14 T 716
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum monosaccharides 0 g 1003
Sum disaccharides 0 g 1003
Sum sugars 0 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Crude fibre 0.470 g 4 1342
Neutral detergent fibre 0.800 g 1342
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.0500 mg 1346
Sum organic acids 0.0500 g 1003
Saturated fatty acids g/100g % Source
C16:0 0.027 33.3 T 716
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.011 13.3 T 716
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.037 46.6 T 716
C18:3,n-3 0.005 6.66 T 716
C20:4,n-6 0.000 0 T 716
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.027 33.3 1003
Sum monounsaturated fatty acids 0.011 13.3 1003
Sum polyunsaturated fatty acids 0.043 53.3 1003
Sum fatty acids 0.080 100 1003
Sum n-3 fatty acids 0.005 6.66 1003
Sum n-6 fatty acids 0.037 46.6 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 15 120 T 716
Leucine 26 210 T 716
Lysine 25 200 T 716
Methionine 6 47 T 716
Cystine 5 38 T 716
Phenylalanine 18 140 T 716
Tyrosine 9 72 T 716
Threonine 14 110 T 716
Tryptophan 10 77 T 716
Valine 19 150 T 716
Arginine 107 850 T 716
Histidine 9 72 T 716
Alanine 18 140 T 716
Aspartic acid 47 370 T 716
Glutamic acid 166 1320 T 716
Glycine 16 130 T 716
Proline 11 85 T 716
Serine 14 110 T 716
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Sum biogenic amines 0 mg 1003
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800 T 716

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