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Food ID: 761
Ribssaft, sød, koncentreret Danish
Name
Currant, red, juice, concentrated, sugar added
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 724 kJ 1003
Energy (kcal) 171 kcal 1003
Protein 0.5 g 1003
Protein, labeling 0.5 g 1003
Carbohydrate by difference 41.0 g 1003
Available carbohydrates 41.0 g 1003
Available carbohydrate, labelling 41.0 g 1003
Dietary fibre 0.0 g 1655
Fat 0.5 g 1003
Alcohol 0.0 g 1003
Ash 0.2 g 1001
Dry matter 42.2 g 1001
Water 57.8 g 1001
Nitrogen 0.080 g 1003
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin E 0 α-TE
alpha-Tocopherol 0 mg 1 1034
Niacin equivalent 0.467 NE 1003
Niacin 0.200 mg 0.12 - 0.22 5 1018
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Calcium 14.9 mg 10 - 25.9 6 1015
Phosphorus 15.7 mg 9.9 - 25.2 6 1015
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 33.0 g 1 2133
Free Sugars 33.0 g 1 2133
Saturated fatty acids g/100g % Source
C16:0 0.091 22.6 T 40
C18:0 0.021 5.24 T 40
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.008 1.98 T 40
C18:1,n-9 0.073 18.1 T 40
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.117 29.2 T 40
C18:3,n-3 0.091 22.6 T 40
C20:4,n-6 0.000 0 T 40
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.112 27.9 1003
Sum monounsaturated fatty acids 0.081 20.1 1003
Sum polyunsaturated fatty acids 0.208 51.9 1003
Sum fatty acids 0.400 100 1003
Sum n-3 fatty acids 0.091 22.6 1003
Sum n-6 fatty acids 0.117 29.2 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 18 1656
Leucine 30 1656
Lysine 26 1656
Methionine 8 1656
Cystine 3 1656
Phenylalanine 17 1656
Tyrosine 8 1656
Threonine 17 1656
Tryptophan 16 73 T 40
Valine 22 1656
Arginine 30 1656
Histidine 9 1656
Alanine 23 1656
Aspartic acid 73 1656
Glutamic acid 68 1656
Glycine 19 1656
Proline 18 1656
Serine 22 1656
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800 T 40
Density 1102.0 1 2026

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