Frida fooddata.dk

Food ID: 538

Rabarber, dybfrost Danish

Name

Rhubarb, frozen

Taxonomic name

Rheum rhabarbarum L.

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	108	kJ				1003
Energy (kcal)	26	kcal				1003
Protein	0.9	g		0.4 - 1.3	4	T 10
Protein from Amino Acids	0.4	g				1003
Protein, labeling	0.9	g		0.4 - 1.3	4	T 10
Carbohydrate by difference	6.8	g				1003
Available carbohydrates	3.0	g				1003
Available carbohydrate, labelling	1.9	g				1003
Dietary fibre	3.8	g		2.9 - 4.6	4	T 10
Fat	0.3	g			1	T 10
Alcohol	0.0	g				1655
Salt labelling	0.01	g			4	1003
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
Nitrogen	0.144	g		0.064 - 0.208	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
Vitamin D3	0	µg				T 10
Vitamin E	0.350	α-TE
alpha-Tocopherol	0.350	mg		0.26 - 0.41	3	T 10
Thiamin (Vitamin B1)	0.0300	mg		0.01 - 0.042	4	T 10
Riboflavin (Vitamin B2)	0.0300	mg		0.022 - 0.041	5	T 10
Niacin equivalent	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 acid	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
Vitamin B12	0	µg				T 10
Vitamin C	13.0	mg				1003
Ascorbic acid	13.0	mg		6 - 24	36	T 10

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	3.00	mg		2.2 - 4.5	4	T 10
Potassium	280	mg		221 - 360	4	T 10
Calcium	120	mg		67 - 215	3	1030
Magnesium	12.0	mg		11.1 - 13.5	4	T 10
Iron	0.300	mg		0.11 - 0.47	5	T 10
Copper	0.0560	mg	0.056	0.028 - 0.11	27	T 10
Zinc	0.230	mg	0.18	0.061 - 0.63	27	T 10
Manganese	0.170	mg		0.055 - 0.37	5	T 10
Chromium	0.600	µg	0.5	0 - 2.8	20	T 10
Molybdenum	0	µg			1	T 10
Selenium	0.371	µg		0 - 1.8	42	T 10
Phosphorus	24.2	mg		19.2 - 31.8	6	T 10
Iodine	0.300	µg		0.1 - 0.5	4	T 10
Nickel	7.17	µg		1 - 37.4	51	T 10
Mercury	0.0500	µg		0 - 0.2	20	T 10
Arsenic	0.0600	µg	0.05	0 - 0.15	20	T 10
Cadmium	1.69	µg		0.21 - 2.93	51	T 10
Lead	1.20	µg	1.2	0 - 3.8	29	T 10

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Fructose	0.750	g				T 10
Glucose	0.890	g				T 10
Sum monosaccharides	1.64	g				1003
Lactose	0	g				1655
Maltose	0	g				T 10
Sucrose	0	g				T 10
Sum disaccharides	0	g				1003
Sum sugars	1.64	g				1003
Added Sugar	0.0	g			1	2133
Free Sugars	0.0	g			1	2133
Starch	0.220	g				T 10
Cellulose	1.31	g				T 10
Lignin	0.120	g				T 10

Organic acids	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Benzoic acid	0.0300	mg				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 fatty acids	0.064	26.6	1003
Sum monounsaturated fatty acids	0.016	6.66	1003
Sum polyunsaturated fatty acids	0.160	66.6	1003
Sum fatty acids	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
Valine	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
Serine	27	190	T 10

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Tyramine	0	mg			2	T 10
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 10