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Food ID: 826
Reje, dybvands-, kogt Danish
Name
Shrimp, prawn, boiled
Taxonomic name
Pandalus borealis
Factors etc. Value No. Samples Source
Waste 62
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 518
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 464 kJ 1003
Energy, kcal 110 kcal 1003
total N 3.840 g 1347
Protein, total 24.0 g 1347
Protein labeling 24.0 g 1347
Carbohydrate by difference 0.9 g 1003
Carbohydrates, available 0.9 g 1003
Carbohydrate, declaration 0.7 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1347
Fat, total 1.1 g 1347
Alcohol 0.0 g 1347
Ash 4.0 g 1347
Dry matter 30.0 g 1347
Water 70.0 g 1347
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 20.0 RE 1003
Retinol 20.0 µg 1347
beta-carotene 0 µg 1655
Vitamin D 0.500 µg 1003
D3 cholecalciferol 0.500 µg 0.1 - 1.1 3 1357
Vitamin E 1.50 α-TE
alpha-tocopherol 1.50 mg 1347
Vitamin K1 0 µg 1655
Vitamin B1 0.01000 mg 1347
Vitamin B2, Riboflavin 0.0300 mg 1347
Niacin 7.48 NE 1003
niacin 3.00 mg 1347
Vitamin B6 0.1000 mg 1347
B12 1.000 µg 1347
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1357
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 980 mg 1347
Potassium, K 122 mg 1347
Calcium, Ca 115 mg 1347
Magnesium, Mg 27.0 mg 15.8 - 33.3 3 1357
Phosphorus, P 265 mg 1347
Iron, Fe 3.10 mg 1347
Copper, Cu 0.460 mg 0.01 - 1.31 9 1357
Zinc, Zn 1.30 mg 1347
Iodine In 17.0 µg 5 - 28 5 1357
Manganese, Mn 0.0700 mg 0 - 0.19 4 1357
Chromium, Cr 2.10 µg 0 - 8.2 23 1506
Selenium, Se 18.7 µg 13.4 - 23.7 10 1890
Molybdenum, Mo 0 µg 1357
Nickel, Ni 1.09 µg 1.085 0.77 - 1.4 2 T 518
Fluoron, F 0.450 µg 0.41 - 0.48 1357
Mercury Hg 2.50 µg 0 - 8.4 25 1506
Arsenic, As 923 µg 322 - 1620 23 1506
Cadmium, Cd 1.60 µg 0.3 - 4.2 24 1506
Lead, Pb 5.00 µg 2.1 - 9 25 1506
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0 g 1655
Starch 0.700 g 1003
Saturated fatty acids g/100g % Source
C8: 0 0.000 0 T 518
C10: 0 0.000 0 T 518
C12: 0 0.000 0 T 518
C14: 0 0.000 0 T 518
C16: 0 0.196 22.2 T 518
C18: 0 0.000 0 T 518
C20: 0 0.000 0 T 518
C22: 0 0.000 0 T 518
C24: 0 0.000 0 T 518
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 T 518
C16: 1 n-7 0.098 11.1 T 518
C18: 1 n-9 0.098 11.1 T 518
C18: 1 n-7 0.098 11.1 T 518
C20: 1 n-11 0.000 0 T 518
C22: 1 n-9 0.000 0 T 518
C22: 1 n-11 0.000 0 T 518
C24: 1 n-9 0.000 0 T 518
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.000 0 T 518
C18: 3 n-3 0.000 0 T 518
C18: 4, n-3 0.000 0 T 518
C20: 2 n-6 0.000 0 T 518
C20: 3 n-3 0.000 0 T 518
C20: 5, n-3 0.196 22.2 T 518
C22: 5, n-3 0.000 0 T 518
C22: 6, n-3 0.196 22.2 T 518
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 T 518
Sum saturated 0.196 22.2 1003
Sum monounsaturated 0.293 33.3 1003
Sum polyunsaturated 0.391 44.4 1003
Fatty acids, total 0.880 100 1003
Sum n-3 fatty acids 0.391 44.4 1003
Sum n-6 fatty acids 0.000 0 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 151 mg 151 150 - 152 2 T 518
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1270 330 T 518
Leucine 1880 490 T 518
Lysine 2070 540 T 518
Methionine 691 180 T 518
Cystine 161 42 T 518
Phenylalanine 1040 270 T 518
Tyrosine 922 240 T 518
Threonine 922 240 T 518
Tryptophan 269 70 T 518
Valin 1270 330 T 518
Arginine 1880 490 T 518
Histidine 499 130 T 518
Alanine 1310 340 T 518
Aspartic acid 2570 670 T 518
Glutamic acid 3380 880 T 518
Glycine 1380 360 T 518
Proline 960 250 T 518
Serin 1080 280 T 518

© 2022 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby