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Food ID: 802
Rype, kød, rå Danish
Name
Ptarmigan, flesh, raw
Taxonomic name
Lagopus mutus.
Factors etc. Value No. Samples Source
Waste 35
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.830
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 475 kJ 1003
Energy, kcal 112 kcal 1003
total N 3.760 g 1548
Protein, total 23.5 g 1548
Protein labeling 23.5 g 1548
Carbohydrate by difference 0.1 g 1003
Carbohydrates, available 0.1 g 1003
Carbohydrate, declaration 0.1 g 1003
Added sugar 0.0 g 1347
Dietary fiber 0.0 g 1355
Fat, total 2.0 g 1548
Alcohol 0.0 g 1347
Ash 1.4 g 1.3 - 1.6 2 1348
Dry matter 27.0 g 1548
Water 73.0 g 1548
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin K1 0 µg 1655
Vitamin B1 0.220 mg 1355
Vitamin B2, Riboflavin 0.530 mg 1355
Niacin 11.0 NE 1003
niacin 7.10 mg 1355
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1355
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 88.5 mg 1356
Potassium, K 390 mg 340 - 430 2 1348
Calcium, Ca 40.0 mg 29 - 50 2 1348
Magnesium, Mg 36.0 mg 34 - 37 2 1348
Phosphorus, P 290 mg 280 - 310 2 1348
Iron, Fe 7.50 mg 7.3 - 7.8 2 1348
Copper, Cu 0.390 mg 0.34 - 0.43 2 1348
Zinc, Zn 1.50 mg 1.4 - 1.5 2 1348
Iodine In 8.00 µg 1356
Manganese, Mn 0.160 mg 0.13 - 0.2 2 1348
Nickel, Ni 5.00 µg 1 - 9 2 1348
Saturated fatty acids g/100g % Source
C12: 0 0.000 0 1356
C14: 0 0.019 1.14 1356
C16: 0 0.415 25 1356
C18: 0 0.070 4.21 1356
Saturated F.A., other 0.000 0 1356
Monounsaturated fatty acids g/100g % Source
Other monounsaturated. 0.831 50 1656
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.325 19.5 1356
C18: 3 n-3 0.000 0 1356
Other polyunsaturated 0 1356
Fatty acids sums g/100g % Source
Sum saturated 0.504 30.3 1003
Sum monounsaturated 0.831 50 1003
Sum polyunsaturated 0.325 19.5 1003
Fatty acids, total 1.660 100 1003
Sum n-3 fatty acids 0.000 0 1003
Sum n-6 fatty acids 0.325 19.5 1003
Amino acids mg/100g mg/g Nitrogen Source
Tryptophan 234 1003

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