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Food ID: 862
Solbærsaft, sød, koncentreret Danish
Name
Currant, black, juice, concentrated, sugar added
Taxonomic name
Ribes nigrum (Linnaeus, 1753)
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 843 kJ 1003
Energy (kcal) 199 kcal 1003
Protein 0.5 g 1003
Protein, labeling 0.5 g 1003
Carbohydrate by difference 48.0 g 1003
Available carbohydrates 48.0 g 1003
Available carbohydrate, labelling 48.0 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 49.2 g 1001
Water 50.8 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 0.383 NE 1003
Niacin 0.150 mg 0.14 - 0.19 2 1018
Vitamin C 66.0 mg 1003
Ascorbic acid 66.0 mg 18 - 105 11 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Calcium 12.3 mg 9.17 - 17.9 6 1015
Phosphorus 11.3 mg 5.62 - 18.8 6 1015
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 47.0 g 1 1004
Added Sugar 37.0 g 1 2133
Free Sugars 37.0 g 1 2133
Saturated fatty acids g/100g % Source
C16:0 0.084 21 T 11
C18:0 0.008 1.93 T 11
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.031 7.85 T 11
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.185 46.1 T 11
C18:3,n-3 0.092 23 T 11
C20:4,n-6 0.000 0 T 11
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.092 23 1003
Sum monounsaturated fatty acids 0.031 7.85 1003
Sum polyunsaturated fatty acids 0.277 69.1 1003
Sum fatty acids 0.400 100 1003
Sum n-3 fatty acids 0.092 23 1003
Sum n-6 fatty acids 0.185 46.1 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 14 55 T 11
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 1655
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.800 T 11
Density 1.1 1 2026

© 2023 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby