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Food ID: 767
Selleri, blade, rå Danish
Name
Celeriac, celery leaves, raw
Taxonomic name
Apium graveolens L.
Factors etc. Value No. Samples Source
Waste 25
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 46
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 143 kJ 1003
Energy, kcal 34 kcal 1003
total N 0.282 g 0.224 - 0.368 20 T 46
Protein, total 1.8 g 1.4 - 2.3 20 T 46
Protein labeling 1.8 g 1.4 - 2.3 20 T 46
Carbohydrate by difference 8.0 g 1003
Carbohydrates, available 4.1 g 1003
Carbohydrate, declaration 4.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.9 g 3.3 - 4.3 4 T 46
Fat, total 0.3 g 0.3 - 0.4 5 T 46
Alcohol 0.0 g 1655
Ash 1.0 g 0.8 - 1.3 20 T 46
Dry matter 11.1 g 9.1 - 13.7 25 T 46
Water 88.9 g 86.3 - 90.9 25 T 46
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin E 2.70 α-TE
alpha-tocopherol 2.70 mg 1 1034
Vitamin B2, Riboflavin 0.340 mg 0.251 - 0.42 2 1022
Niacin 0.249 NE 1003
Vitamin B6 0.200 mg 0.184 - 0.234 2 1025
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Calcium, Ca 325 mg 229 - 389 3 1030
Iron, Fe 4.00 mg 1.4 - 6.3 3 1043
Iodine In 10.00 µg 7.5 - 13.9 3 1055
Saturated fatty acids g/100g % Source
C16: 0 0.064 24.8 T 46
C18: 0 0.003 1.31 T 46
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.012 4.8 T 46
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.159 62 T 46
C18: 3 n-3 0.018 6.98 T 46
C20: 4, n-6 0.000 0 T 46
Fatty acids sums g/100g % Source
Sum saturated 0.067 26.2 1003
Sum monounsaturated 0.012 4.8 1003
Sum polyunsaturated 0.177 68.9 1003
Fatty acids, total 0.256 100 1003
Sum n-3 fatty acids 0.018 6.98 1003
Sum n-6 fatty acids 0.159 62 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 54 190 T 46
Leucine 76 270 T 46
Lysine 73 260 T 46
Methionine 18 63 T 46
Cystine 4 14 T 46
Phenylalanine 45 160 T 46
Tyrosine 27 95 T 46
Threonine 48 170 T 46
Tryptophan 15 53 T 46
Valin 87 310 T 46
Arginine 45 160 T 46
Histidine 27 95 T 46
Alanine 73 260 T 46
Aspartic acid 217 770 T 46
Glutamic acid 439 1560 T 46
Glycine 45 160 T 46
Proline 45 160 T 46
Serin 54 190 T 46

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