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Food ID: 843
Spinat, hakket, dybfrost Danish
Name
Spinach, chopped, frozen
Taxonomic name
Spinacia oleracea L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 50
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 108 kJ 1003
Energy, kcal 26 kcal 1003
total N 0.336 g 0.304 - 0.368 4 1825
Protein, total 2.1 g 1.9 - 2.3 4 1825
Protein labeling 2.1 g 1.9 - 2.3 4 1825
Carbohydrate by difference 4.2 g 1003
Carbohydrates, available 2.2 g 1003
Carbohydrate, declaration 2.2 g 1003
Added sugar 0.0 g 1655
Dietary fiber 2.0 g 1.8 - 2.1 4 1825
Fat, total 0.5 g 1 1825
Alcohol 0.0 g 1655
Ash 1.1 g 0.9 - 1.7 4 1825
Dry matter 7.9 g 5.4 - 10.8 14 1825, 1808, 1879
Water 92.1 g 89.2 - 94.6 14 1825, 1879, 1808
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 378 RE 1003
Retinol 0 µg 1344
beta-carotene 4530 µg 2760 - 8700 17 1808, 1118
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 2.90 α-TE
alpha-tocopherol 2.90 mg 1.57 - 4.75 5 T 50
Vitamin K1 340 µg 1 1006
Vitamin B1 0.0940 mg 0.073 - 0.106 5 1938
Vitamin B2, Riboflavin 0.224 mg 0.214 - 0.232 5 1938
Niacin 1.07 NE 1003
niacin 0.507 mg 0.46 - 0.571 5 1938
Vitamin B6 0.190 mg 1352
Pantothenic 0.130 mg 1352
Biotin 1.60 µg 1.2 - 2.2 4 T 50
Folate 220 µg 150 - 300 4 T 50
Folate, free 176 µg 1001
B12 0 µg 1352
C Vitamin 19.0 mg 1003
L-ascorbic acid 16.0 mg 9 - 23 9 1118
L-dehydroascorbic 3.00 mg 1837
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 41.0 mg 8.1 - 101 3 T 50
Potassium, K 449 mg 307 - 590 3 T 50
Calcium, Ca 219 mg 115 - 329 9 1030, 1015
Magnesium, Mg 26.0 mg 1001
Phosphorus, P 46.4 mg 38.7 - 53.7 6 1015
Iron, Fe 2.00 mg 1.3 - 2.5 9 1118
Copper, Cu 0.1000 mg 0.069 - 0.12 4 1348
Zinc, Zn 0.410 mg 0.39 - 0.43 4 1348
Iodine In 3.40 µg 1.9 - 5.8 4 T 50
Manganese, Mn 0.350 mg 0.24 - 0.55 4 1348
Chromium, Cr 5.00 µg 4 - 7 4 1348
Selenium, Se 0.1000 µg 0 0 - 0.7 12 T 50
Nickel, Ni 4.20 µg 2.9 1.4 - 12.2 10 T 50
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 6.00 mg 1 1488
Spermine 0.768 mg 1466
Spermidine 34.5 mg 1466
Serotonin 0.01000 mg 2 1487
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 0 5 1879
Glucose 0 g 0 5 1879
Monosaccharides, total 0 g 1003
Sucrose 0.120 g 0 0 - 0.4 5 1879
Disaccharides total 0.120 g 1003
Raffinose 0 g 0 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 0.120 g 1003
Saturated fatty acids g/100g % Source
C16: 0 0.056 13.9 T 50
C18: 0 0.003 0.719 T 50
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.010 2.39 T 50
C18: 1 n-9 0.018 4.55 T 50
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.056 13.9 T 50
C18: 3 n-3 0.258 64.5 T 50
C20: 4, n-6 0.000 0 T 50
Fatty acids sums g/100g % Source
Sum saturated 0.059 14.6 1003
Sum monounsaturated 0.028 6.95 1003
Sum polyunsaturated 0.314 78.4 1003
Fatty acids, total 0.400 100 1003
Sum n-3 fatty acids 0.258 64.5 1003
Sum n-6 fatty acids 0.056 13.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 67 200 T 50
Leucine 121 360 T 50
Lysine 97 290 T 50
Methionine 21 63 T 50
Cystine 3 9 T 50
Phenylalanine 97 290 T 50
Tyrosine 50 150 T 50
Threonine 74 220 T 50
Tryptophan 34 100 T 50
Valin 97 290 T 50
Arginine 114 340 T 50
Histidine 37 110 T 50
Alanine 91 270 T 50
Aspartic acid 185 550 T 50
Glutamic acid 235 700 T 50
Glycine 84 250 T 50
Proline 67 200 T 50
Serin 81 240 T 50

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