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Food ID: 470
Peber, chili, konserves Danish
Name
Pepper, hot chili, canned
Taxonomic name
Capsicum frutescens
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.700
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 112 kJ 1003
Energy, kcal 26 kcal 1003
total N 0.144 g 1342
Protein, total 0.9 g 1342
Protein labeling 0.9 g 1342
Carbohydrate by difference 6.1 g 1003
Carbohydrates, available 4.9 g 1003
Carbohydrate, declaration 4.9 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.2 g 1342
Fat, total 0.1 g 1342
Alcohol 0.0 g 1655
Ash 0.4 g 1342
Dry matter 7.5 g 1342
Water 92.5 g 1342
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 596 RE 1003
Retinol 0 µg 1655
beta-carotene 7150 µg 1003
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin B1 0.0200 mg 1342
Vitamin B2, Riboflavin 0.0500 mg 1342
Niacin 0.999 NE 1003
niacin 0.800 mg 1342
Vitamin B6 0.153 mg 1342
Pantothenic 0.0340 mg 1342
Folate 10.00 µg 1342
B12 0 µg 1342
C Vitamin 68.0 mg 1003
L-ascorbic acid 68.0 mg 1342
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 1170 mg 1342
Potassium, K 187 mg 1342
Calcium, Ca 7.00 mg 1342
Magnesium, Mg 14.0 mg 1342
Phosphorus, P 17.0 mg 1342
Iron, Fe 0.500 mg 1342
Copper, Cu 0.101 mg 1342
Zinc, Zn 0.170 mg 1342
Manganese, Mn 0.138 mg 1342
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.0400 mg 1346
Organic acids, tot. 0.0400 g 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Crude fibers 1.20 g 1342
Saturated fatty acids g/100g % Source
C12: 0 0.000 0 1342
C14: 0 0.001 1.44 1342
C16: 0 0.008 11.5 1342
C18: 0 0.001 1.44 1342
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.000 0 1342
C18: 1 n-9 0.005 7.24 1342
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.053 75.3 1342
C18: 3 n-3 0.002 2.89 1342
Fatty acids sums g/100g % Source
Sum saturated 0.010 14.4 1003
Sum monounsaturated 0.005 7.24 1003
Sum polyunsaturated 0.055 78.2 1003
Fatty acids, total 0.070 100 1003
Sum n-3 fatty acids 0.002 2.89 1003
Sum n-6 fatty acids 0.053 75.3 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1342
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 29 200 1342
Leucine 48 330 1342
Lysine 40 280 1342
Methionine 11 76 1342
Cystine 17 120 1342
Phenylalanine 27 190 1342
Tyrosine 19 130 1342
Threonine 33 230 1342
Tryptophan 12 83 1342
Valin 37 260 1342
Arginine 43 300 1342
Histidine 17 120 1342
Alanine 37 260 1342
Aspartic acid 130 900 1342
Glutamic acid 120 830 1342
Glycine 33 230 1342
Proline 39 270 1342
Serin 36 250 1342

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