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Food ID: 726
Kirsebær, syltede Danish
Name
Cherry, canned in sugar
Taxonomic name
Prunus avium (L.) L.
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 610 kJ 1003
Energy (kcal) 144 kcal 1003
Protein 1.0 g 1320
Protein from Amino Acids 0.7 g 1003
Protein, labeling 1.0 g 1320
Carbohydrate by difference 35.0 g 1003
Available carbohydrates 34.4 g 1003
Available carbohydrate, labelling 34.4 g 1003
Dietary fibre 0.6 g 1003
Fat 0.1 g 1003
Alcohol 0.0 g 1655
Ash 0.2 g 1001
Dry matter 36.3 g 1001
Water 63.7 g 1001
Nitrogen 0.160 g 1320
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 4.17 RE 1003
Retinol 0 µg 1655
beta-Carotene 50.0 µg T 915
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.0400 α-TE
alpha-Tocopherol 0.0400 mg 1 T 916
Niacin equivalent 0.0907 NE 1003
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Calcium 12.0 mg 8.89 - 16.2 6 1015
Iron 0.1000 mg 1 2135
Zinc 0.1000 mg 1 2135
Selenium 0.300 µg T 915
Phosphorus 19.4 mg 13.3 - 28.6 6 1015
Iodine 0.700 µg 0.6 - 0.8 3 1055
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 32.0 g 1 1001
Added Sugar 26.4 g 1 2133
Free Sugars 26.4 g 1 2133
Saturated fatty acids g/100g % Source
C14:0 0.001 1.26 1938
C16:0 0.016 20.2 1938
C18:0 0.005 6.32 1938
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.027 34.1 1938
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.015 18.9 1938
C18:3,n-3 0.015 18.9 1938
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.022 27.8 1003
Sum monounsaturated fatty acids 0.027 34.1 1003
Sum polyunsaturated fatty acids 0.030 37.9 1003
Sum fatty acids 0.080 100 1003
Sum n-3 fatty acids 0.015 18.9 1003
Sum n-6 fatty acids 0.015 18.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 18 110 T 29
Leucine 26 160 T 29
Lysine 34 210 T 29
Methionine 4 24 T 29
Cystine 3 20 T 29
Phenylalanine 18 110 T 29
Tyrosine 11 68 T 29
Threonine 19 120 T 29
Tryptophan 5 34 T 29
Valine 24 150 T 29
Arginine 15 93 T 29
Histidine 12 73 T 29
Alanine 27 170 T 29
Aspartic acid 534 3340 T 29
Glutamic acid 34 210 T 29
Glycine 21 130 T 29
Proline 29 180 T 29
Serine 29 180 T 29
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800
Density 1.4 1 2026

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby