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Food ID: 691
Kartoffel, konserves Danish
Name
Potato, canned
Taxonomic name
Solanum tuberosum L.
Factors etc. Value No. Samples Source
Waste 33 18 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.716
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 236 kJ 1003
Energy, kcal 56 kcal 1003
total N 0.226 g 5 1938
Protein, total 1.4 g 5 1938
Protein labeling 1.4 g 5 1938
Carbohydrate by difference 13.2 g 1003
Carbohydrates, available 10.9 g 1003
Carbohydrate, declaration 10.9 g 1003
Added sugar 0.0 g 1655
Dietary fiber 2.3 g 10 1354
Fat, total 0.2 g 1938
Alcohol 0.0 g 1655
Ash 0.9 g 5 1938
Dry matter 15.7 g 5 1938
Water 84.3 g 5 1938
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
beta-carotene 0 µg 1342
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1656
Vitamin B1 0.0680 mg 1938
Vitamin B2, Riboflavin 0.0130 mg 1938
Niacin 1.28 NE 1003
niacin 0.915 mg 1938
Vitamin B6 0.188 mg 1938
Pantothenic 0.354 mg 1938
Folate 6.00 µg 1938
B12 0 µg 1938
C Vitamin 5.10 mg 1003
L-ascorbic acid 5.10 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 219 mg 1938
Potassium, K 229 mg 1938
Calcium, Ca 49.6 mg 3.88 - 63.4 6 1015
Magnesium, Mg 14.0 mg 1938
Phosphorus, P 29.5 mg 20.2 - 34.3 6 1015
Iron, Fe 1.26 mg 5 1938
Copper, Cu 0.0570 mg 5 1938
Zinc, Zn 0.280 mg 5 1938
Manganese, Mn 0.0970 mg 5 1938
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Oxalic acid 0.0500 mg 1342
Organic acids, tot. 0.0500 g 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Crude fibers 0.260 g 1342
Saturated fatty acids g/100g % Source
C10: 0 0.001 0.714 1342
C12: 0 0.008 5 1342
C14: 0 0.001 0.714 1342
C16: 0 0.035 23.5 1342
C18: 0 0.008 5 1342
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.002 1.42 1342
C18: 1 n-9 0.002 1.42 1342
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.071 47.1 1342
C18: 3 n-3 0.023 15 1342
Fatty acids sums g/100g % Source
Sum saturated 0.053 35 1003
Sum monounsaturated 0.004 2.85 1003
Sum polyunsaturated 0.093 62.1 1003
Fatty acids, total 0.150 100 1003
Sum n-3 fatty acids 0.023 15 1003
Sum n-6 fatty acids 0.071 47.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 57 250 1342
Leucine 86 380 1342
Lysine 86 380 1342
Methionine 22 98 1342
Cystine 18 80 1342
Phenylalanine 63 280 1342
Tyrosine 52 230 1342
Threonine 52 230 1342
Tryptophan 22 98 1342
Valin 79 350 1342
Arginine 66 290 1342
Histidine 32 140 1342
Alanine 43 190 1342
Aspartic acid 346 1530 1342
Glutamic acid 237 1050 1342
Glycine 43 190 1342
Proline 52 230 1342
Serin 61 270 1342

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