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Food ID: 424
Løg, hakkede, dybfrost Danish
Name
Onions, chopped, frozen
Taxonomic name
Allium cepa L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 716
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 117 kJ 1003
Energy, kcal 28 kcal 1003
total N 0.126 g 18 1938
Protein, total 0.8 g 18 1938
Protein labeling 0.8 g 18 1938
Carbohydrate by difference 6.8 g 1003
Carbohydrates, available 5.0 g 1003
Carbohydrate, declaration 5.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.8 g 1938
Fat, total 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
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
D3 cholecalciferol 0 µg 1655
Vitamin E 0.0550 α-TE
alpha-tocopherol 0.0550 mg 0.02 - 0.09 8 T 716
Vitamin B1 0.0300 mg 17 1938
Vitamin B2, Riboflavin 0.0270 mg 17 1938
Niacin 0.313 NE 1003
niacin 0.151 mg 15 1938
Vitamin B6 0.0750 mg 3 1938
Pantothenic 0.102 mg 1 1938
Folate 17.0 µg 1938
B12 0 µg 1938
C Vitamin 3.30 mg 1003
L-ascorbic acid 3.30 mg 12 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 12.0 mg 12 1938
Potassium, K 124 mg 3 1938
Calcium, Ca 17.0 mg 16 1938
Magnesium, Mg 7.00 mg 3 1938
Phosphorus, P 22.0 mg 5 1938
Iron, Fe 0.330 mg 18 1938
Copper, Cu 0.0190 mg 4 1938
Zinc, Zn 0.0700 mg 4 1938
Manganese, Mn 0.0740 mg 4 1938
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.0500 mg 1346
Organic acids, tot. 0.0500 g 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Crude fibers 0.470 g 4 1342
Neutr.Det.Fibre (NDF) 0.800 g 1342
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 0.027 33.3 1003
Sum monounsaturated 0.011 13.3 1003
Sum polyunsaturated 0.043 53.3 1003
Fatty acids, total 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
Valin 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
Serin 14 110 T 716

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