Frida fooddata.dk

Food ID: 596

Tomat, flået, konserves Danish

Name

Tomato, peeled, canned

Taxonomic name

Solanum lycopersicum (Linnaeus, 1753)

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	90	kJ				1003
Energy (kcal)	21	kcal				1003
Protein	1.2	g		1.2 - 1.2	2	1825
Protein from Amino Acids	0.9	g				1003
Protein, labeling	1.2	g		1.2 - 1.2	2	1825
Carbohydrate by difference	3.9	g				1003
Available carbohydrates	3.0	g				1003
Available carbohydrate, labelling	3.0	g				1003
Dietary fibre	0.9	g		0.9 - 0.9	2	1825
Fat	0.3	g			1	1825
Alcohol	0.0	g				1655
Salt labelling	0.36	g			78	1003
Ash	0.6	g		0.6 - 0.6	2	1825
Dry matter	6.0	g		5.6 - 6.4	2	1825
Water	94.0	g		93.6 - 94.4	2	1825
Nitrogen	0.192	g		0.192 - 0.192	2	1825

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	58.7	RE				1003
Retinol	0	µg				1655
beta-Carotene	352	µg	353.0	300 - 402	4	1808
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Vitamin E	0.740	α-TE
alpha-Tocopherol	0.740	mg				1001
Thiamin (Vitamin B1)	0.0450	mg			385	1938
Riboflavin (Vitamin B2)	0.0550	mg		0.047 - 0.063	4	1938
Niacin equivalent	0.772	NE				1003
Niacin	0.577	mg			1	1938
Vitamin B6	0.111	mg		0.107 - 0.116	3	1938
Pantothenic acid	0.230	mg				1352
Biotin	1.50	µg				1344
Folate	24.0	µg			6	1803
Folate, free	4.00	µg				1001
Vitamin B12	0	µg				1352
Vitamin C	11.3	mg				1003
Ascorbic acid	11.3	mg		0.0 - 15.8	5	1836
Choline	6.40	mg			1	2187

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	143	mg		6 - 286	78	1938
Potassium	188	mg		40 - 312	63	1938
Calcium	31.0	mg		5 - 86	91	1938
Magnesium	11.0	mg		5 - 14	46	1938
Iron	0.970	mg		0.16 - 5	93	1938
Copper	0.110	mg				1344
Zinc	0.300	mg				1344
Manganese	0.0864	mg	0.094	0.022 - 0.171	14	T 52.0
Chromium	0.0357	µg		0.5 - 0.5	14	T 52.0
Selenium	0.0989	µg		0.056 - 0.81	14	T 52.0
Phosphorus	19.0	mg		10 - 25	45	1938
Iodine	0	µg		- 0.18	14	T 52.0
Nickel	0.568	µg	0.265	0.063 - 1.72	14	T 52.0
Mercury	0	µg		- 0.013	14	T 52.0
Arsenic	0.0291	µg		0.073 - 0.335	14	T 52.0
Cadmium	1.000	µg		0.7 - 1.3	9	1318
Lead	9.00	µg		0.0 - 26	9	1318

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	2.30	g				1001
Added Sugar	0.0	g			1	2133
Free Sugars	0.0	g			1	2133
Starch/Glycogen	0	g			1	2190

Saturated fatty acids	g/100g	%	Source
C16:0	0.047	19.4	T 52.0
C18:0	0.008	3.46	T 52.0

Monounsaturated fatty acids	g/100g	%	Source
C16:1,n-7	0.003	1.29	T 52.0
C18:1,n-9	0.033	13.8	T 52.0

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.135	56.2	T 52.0
C18:3,n-3	0.014	5.62	T 52.0
C20:4,n-6	0.000	0.0	T 52.0

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.055	22.9	1003
Sum monounsaturated fatty acids	0.036	15.1	1003
Sum polyunsaturated fatty acids	0.149	61.9	1003
Sum fatty acids	0.240	100	1003
Sum n-3 fatty acids	0.014	5.62	1003
Sum n-6 fatty acids	0.135	56.2	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1655

Amino acids	mg/100g	mg/g Nitrogen	Source
Isoleucine	56	290	T 52.0
Leucine	48	250	T 52.0
Lysine	56	290	T 52.0
Methionine	13	70	T 52.0
Cystine	10	52	T 52.0
Phenylalanine	33	170	T 52.0
Tyrosine	44	230	T 52.0
Threonine	33	170	T 52.0
Tryptophan	12	61	T 52.0
Valine	35	180	T 52.0
Arginine	44	230	T 52.0
Histidine	19	100	T 52.0
Alanine	31	160	T 52.0
Aspartic acid	136	710	T 52.0
Glutamic acid	326	1700	T 52.0
Glycine	35	180	T 52.0
Proline	38	200	T 52.0
Serine	42	220	T 52.0

Factors etc.	Value	No. Samples	Source
Waste	0		1655
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.800		T 52.0