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Food ID: 544
Julesalat, rå Danish
Name
Chicory, raw
Taxonomic name
Cichorium intybus L. var. foliosum Hegi
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 79 kJ 1003
Energy (kcal) 19 kcal 1003
Protein 1.1 g 0.9 - 1.4 9 1073, 1825
Protein from Amino Acids 0.8 g 1003
Protein, labeling 1.1 g 0.9 - 1.4 9 1073, 1825
Carbohydrate by difference 3.7 g 1003
Available carbohydrates 2.6 g 1003
Available carbohydrate, labelling 1.5 g 1003
Dietary fibre 1.1 g 1 - 1.2 4 1825
Fat 0.2 g 0.1 - 0.2 3 1073, 1825
Alcohol 0.0 g 1655
Salt labelling 0.01 g 5 1003
Ash 0.4 g 0.3 - 0.6 9 1825, 1073
Dry matter 5.5 g 3.5 - 6.6 9 1825, 1073
Water 94.5 g 93.4 - 96.5 9 1073, 1825
Nitrogen 0.183 g 0.144 - 0.224 9 1825, 1073
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 1.25 RE 1003
Retinol 0 µg 1344
beta-Carotene 15.0 µg 10 - 20 2 1020
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1344
Vitamin E 0.1000 α-TE
alpha-Tocopherol 0.1000 mg 1 1034
Thiamin (Vitamin B1) 0.0850 mg 0.08 - 0.094 5 1019
Riboflavin (Vitamin B2) 0.0350 mg 0.026 - 0.054 6 1022
Niacin equivalent 0.534 NE 1003
Niacin 0.250 mg 0.15 - 0.29 10 1018
Vitamin B6 0.0550 mg 0.048 - 0.06 5 1025
Pantothenic acid 0.200 mg T 627
Biotin 0.700 µg T 627
Folate 52.0 µg 30.1 - 79.5 4 1374
Folate, free 33.0 µg 19.4 - 55.5 4 1374
Vitamin B12 0 µg 1352
Vitamin C 4.00 mg 1003
Ascorbic acid 4.00 mg 2 - 7 5 1073
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 6.00 mg 3.6 - 8.8 5 1058
Potassium 212 mg 196 - 226 5 1058
Calcium 19.9 mg 15 - 24 6 1015
Magnesium 10.00 mg 8.9 - 11.9 5 1058
Iron 0.400 mg 0.28 - 0.6 5 1043
Copper 0.140 mg 1344
Zinc 0.200 mg 1344
Manganese 0.300 mg 1349
Chromium 1.000 µg 1 0.2 - 2.3 8 1079
Selenium 1.000 µg 0 0 - 5.5 8 1079
Phosphorus 31.4 mg 25.2 - 37.7 6 1015
Iodine 0.400 µg 0.1 - 0.9 4 1055
Nickel 8.10 µg 6.2 0.7 - 21 8 1079
Mercury 0.200 µg 0.1 0 - 0.6 8 1079
Arsenic 1.000 µg 0 0 - 4.8 8 1079
Cadmium 2.10 µg 1.3 0.2 - 5.4 8 1079
Lead 1.90 µg 1.7 0 - 5 8 1079
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 1.50 g 1344
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Starch 0 g 1344
Saturated fatty acids g/100g % Source
C16:0 0.028 21.2 1039
C18:0 0.002 1.29 1039
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.004 3.22 1039
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.071 52.9 1039
C18:3,n-3 0.028 21.2 1039
C20:4,n-6 0.000 0 1039
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.030 22.5 1003
Sum monounsaturated fatty acids 0.004 3.22 1003
Sum polyunsaturated fatty acids 0.099 74.1 1003
Sum fatty acids 0.133 100 1003
Sum n-3 fatty acids 0.028 21.2 1003
Sum n-6 fatty acids 0.071 52.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 42 230 1059
Leucine 37 200 1059
Lysine 33 180 1059
Methionine 9 47 1059
Cystine 2 13 1059
Phenylalanine 27 150 1059
Tyrosine 15 80 1059
Threonine 24 130 1059
Tryptophan 17 93 1059
Valine 42 230 1059
Arginine 57 310 1059
Histidine 20 110 1059
Alanine 48 260 1059
Aspartic acid 152 830 1059
Glutamic acid 225 1230 1059
Glycine 24 130 1059
Proline 57 310 1059
Serine 42 230 1059
Factors etc. Value No. Samples Source
Waste 19 18 1015
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800

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