DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 452
Mandarin, konserves Danish
Name
Tangerine, canned
Taxonomic name
Citrus reticulata Blanco (Clementin)
Factors etc. Value No. Samples Source
Waste 44 18 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 261 kJ 1003
Energy, kcal 62 kcal 1003
total N 0.073 g 0.064 - 0.096 37 1825, 1342
Protein, total 0.5 g 0.4 - 0.6 37 1342, 1825
Protein labeling 0.5 g 0.4 - 0.6 37 1342, 1825
Carbohydrate by difference 14.5 g 1003
Carbohydrates, available 13.9 g 1003
Carbohydrate, declaration 14.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.6 g 0.4 - 1.2 4 1825
Fat, total 0.3 g 1 1825
Alcohol 0.0 g 1655
Ash 0.2 g 0.2 - 0.3 4 1825
Dry matter 15.5 g 13.4 - 16.8 4 1825
Water 84.5 g 83.2 - 86.6 4 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 4.17 RE 1003
Retinol 0 µg 1344
beta-carotene 50.0 µg 1344
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1344
Vitamin B1 0.0530 mg 0.053 - 0.053 33 1342
Vitamin B2, Riboflavin 0.0440 mg 0.042 - 0.046 33 1342
Niacin 0.468 NE 1003
niacin 0.400 mg 0.4 - 0.4 33 1342
Vitamin B6 0.0420 mg 1342
Pantothenic 0.125 mg 1342
Biotin 0.800 µg 1001
Folate 5.00 µg 1342
Folate, free 5.00 µg 1344
B12 0 µg 1342
C Vitamin 19.8 mg 1003
L-ascorbic acid 19.8 mg 19.3 - 20.3 33 1342
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 6.00 mg 5 - 7 33 1342
Potassium, K 78.0 mg 75 - 81 33 1342
Calcium, Ca 19.8 mg 15.1 - 32.1 6 1015
Magnesium, Mg 8.00 mg 8 - 8 33 1342
Phosphorus, P 17.3 mg 10.3 - 25.8 6 1015
Iron, Fe 0.400 mg 0.3 - 0.5 32 1342
Copper, Cu 0.0440 mg 0.04 - 0.048 33 1342
Zinc, Zn 0.240 mg 0.2 - 0.28 33 1342
Iodine In 0.500 µg 0.2 - 0.75 4 1055
Manganese, Mn 0.0320 mg 1342
Chromium, Cr 0 µg 9 T 560
Selenium, Se 0.0487 µg 0.059 0.056 - 0.154 9 T 560
Molybdenum, Mo 0 µg 1 T 560
Nickel, Ni 2.26 µg 1.76 1.23 - 4.6 9 T 560
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 5.10 g 1370
Glucose 5.70 g 1370
Monosaccharides, total 10.8 g 1003
Lactose 0 g 1655
Sucrose 3.20 g 1370
Disaccharides total 3.20 g 1003
Sugars, total 14.0 g 1003
Starch 0 g 1344
Crude fibers 0.130 g 0.11 - 0.15 33 1342
Saturated fatty acids g/100g % Source
C16: 0 0.054 22.4 1342
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.010 4.23 1342
C18: 1 n-9 0.078 32.6 1342
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.073 30.5 1342
C18: 3 n-3 0.024 10.1 1342
Fatty acids sums g/100g % Source
Sum saturated 0.054 22.4 1003
Sum monounsaturated 0.088 36.8 1003
Sum polyunsaturated 0.098 40.6 1003
Fatty acids, total 0.240 100 1003
Sum n-3 fatty acids 0.024 10.1 1003
Sum n-6 fatty acids 0.073 30.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1342
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 12 170 1342
Leucine 11 150 1342
Lysine 23 320 1342
Methionine 10 140 1342
Cystine 5 69 1342
Phenylalanine 15 210 1342
Tyrosine 8 110 1342
Threonine 7 97 1342
Tryptophan 4 56 1342
Valin 19 260 1342
Arginine 31 430 1342
Histidine 8 110 1342
Alanine 24 330 1342
Aspartic acid 55 760 1342
Glutamic acid 46 630 1342
Glycine 46 630 1342
Proline 23 310 1342
Serin 15 210 1342

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