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Food ID: 538
Rabarber, dybfrost Danish
Name
Rhubarb, frozen
Taxonomic name
Rheum rhabarbarum L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 10
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 108 kJ 1003
Energy, kcal 26 kcal 1003
total N 0.144 g 0.064 - 0.208 4 T 10
Protein, total 0.9 g 0.4 - 1.3 4 T 10
Protein labeling 0.9 g 0.4 - 1.3 4 T 10
Carbohydrate by difference 6.8 g 1003
Carbohydrates, available 3.0 g 1003
Carbohydrate, declaration 1.9 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.8 g 2.9 - 4.6 4 T 10
Fat, total 0.3 g 1 T 10
Alcohol 0.0 g 1655
Ash 1.5 g 0.9 - 2.1 4 T 10
Dry matter 9.5 g 6.4 - 12.8 4 T 10
Water 90.5 g 87.2 - 93.6 4 T 10
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 9.83 RE 1003
Retinol 0 µg T 10
beta-carotene 118 µg 114 - 124 2 T 10
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg T 10
Vitamin E 0.350 α-TE
alpha-tocopherol 0.350 mg 0.26 - 0.41 3 T 10
Vitamin B1 0.0300 mg 0.01 - 0.042 4 T 10
Vitamin B2, Riboflavin 0.0300 mg 0.022 - 0.041 5 T 10
Niacin 0.430 NE 1003
niacin 0.250 mg 0.19 - 0.38 10 T 10
Vitamin B6 0.0400 mg 0.025 - 0.064 5 T 10
Pantothenic 0.0850 mg T 10
Folate 7.00 µg 6 - 9.6 4 T 10
Folate, free 9.00 µg 5.1 - 11.7 4 T 10
B12 0 µg T 10
C Vitamin 13.0 mg 1003
L-ascorbic acid 13.0 mg 6 - 24 36 T 10
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 3.00 mg 2.2 - 4.5 4 T 10
Potassium, K 280 mg 221 - 360 4 T 10
Calcium, Ca 120 mg 67 - 215 3 1030
Magnesium, Mg 12.0 mg 11.1 - 13.5 4 T 10
Phosphorus, P 24.2 mg 19.2 - 31.8 6 T 10
Iron, Fe 0.300 mg 0.11 - 0.47 5 T 10
Copper, Cu 0.0560 mg 0.056 0.028 - 0.11 27 T 10
Zinc, Zn 0.230 mg 0.18 0.061 - 0.63 27 T 10
Iodine In 0.300 µg 0.1 - 0.5 4 T 10
Manganese, Mn 0.170 mg 0.055 - 0.37 5 T 10
Chromium, Cr 0.600 µg 0.5 0 - 2.8 20 T 10
Selenium, Se 0.371 µg 0 - 1.8 42 T 10
Molybdenum, Mo 0 µg 1 T 10
Nickel, Ni 7.17 µg 1 - 37.4 51 T 10
Mercury Hg 0.0500 µg 0 - 0.2 20 T 10
Arsenic, As 0.0600 µg 0.05 0 - 0.15 20 T 10
Cadmium, Cd 1.69 µg 0.21 - 2.93 51 T 10
Lead, Pb 1.20 µg 1.2 0 - 3.8 29 T 10
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg T 10
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Tyramine 0 mg 2 T 10
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.750 g T 10
Glucose 0.890 g T 10
Monosaccharides, total 1.64 g 1003
Lactose 0 g 1655
Maltose 0 g T 10
Sucrose 0 g T 10
Disaccharides total 0 g 1003
Sugars, total 1.64 g 1003
Starch 0.220 g T 10
(a) Hexoses 0.810 g T 10
(b) the pentoses 0.350 g T 10
(c) UronicAcids 0.600 g T 10
Cellulose 1.31 g T 10
Lignin 0.120 g T 10
Saturated fatty acids g/100g % Source
C16: 0 0.057 23.5 T 10
C18: 0 0.007 3.11 T 10
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.016 6.66 T 10
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.121 50.2 T 10
C18: 3 n-3 0.039 16.4 T 10
Fatty acids sums g/100g % Source
Sum saturated 0.064 26.6 1003
Sum monounsaturated 0.016 6.66 1003
Sum polyunsaturated 0.160 66.6 1003
Fatty acids, total 0.240 100 1003
Sum n-3 fatty acids 0.039 16.4 1003
Sum n-6 fatty acids 0.121 50.2 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 27 190 T 10
Leucine 39 270 T 10
Lysine 40 280 T 10
Methionine 11 75 T 10
Cystine 1 8 T 10
Phenylalanine 26 180 T 10
Tyrosine 17 120 T 10
Threonine 22 150 T 10
Tryptophan 11 75 T 10
Valin 42 290 T 10
Arginine 33 230 T 10
Histidine 19 130 T 10
Alanine 29 200 T 10
Aspartic acid 46 320 T 10
Glutamic acid 76 530 T 10
Glycine 27 190 T 10
Proline 24 170 T 10
Serin 27 190 T 10

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