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Food ID: 876
Sukker, brun farin Danish
Name
Sugar, brown
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1624 kJ 1003
Energy, kcal 382 kcal 1003
total N 0.000 g 1655
Protein, total 0.0 g 1655
Protein labeling 0.0 g 1655
Carbohydrate by difference 95.5 g 1003
Carbohydrates, available 95.5 g 1003
Carbohydrate, declaration 94.0 g 1003
Added sugar 94.0 g 1003
Dietary fiber 0.0 g 1655
Fat, total 0.0 g 1655
Alcohol 0.0 g 1655
Ash 2.0 g 1347
Dry matter 97.5 g 1347
Water 2.5 g 1347
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
beta-carotene 0 µg 1655
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1655
alpha-tokotrienol 0 mg 1655
Vitamin K1 0 µg 1655
Vitamin B1 0 mg 1655
Vitamin B2, Riboflavin 0 mg 1655
Niacin 0 NE 1003
niacin 0 mg 1655
Vitamin B6 0 mg 1655
Pantothenic 0 mg 1655
Biotin 0 µg 1655
Folate 0 µg 1655
Folate, free 0 µg 1655
B12 0 µg 1655
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 55.0 mg 1347
Potassium, K 320 mg 1347
Calcium, Ca 185 mg 1347
Magnesium, Mg 28.0 mg 1347
Phosphorus, P 2.00 mg 2.1 0.7 - 3.1 5 1858
Iron, Fe 3.10 mg 3 2.6 - 3.6 10 1858
Copper, Cu 0.0540 mg 0.052 - 0.055 2 1516
Zinc, Zn 0.0600 mg 0.06 - 0.06 2 1516
Iodine In 0 µg 1655
Chromium, Cr 0 µg 5 1348
Selenium, Se 1.000 µg 0.4 - 2 5 1348
Nickel, Ni 7.40 µg 5.1 - 9.6 2 1516
Mercury Hg 0 µg 5 1348
Arsenic, As 6.00 µg 2 - 9 2 1348
Cadmium, Cd 0.200 µg 2 1516
Lead, Pb 5.10 µg 4.4 - 5.8 2 1516
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.500 g 1347
Glucose 0.500 g 1347
Monosaccharides, total 1.000 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 93.0 g 1347
Disaccharides total 93.0 g 1003
Sugars, total 94.0 g 1003
Starch 0 g 1655
(a) Hexoses 0 g 1655
(b) the pentoses 0 g 1655
(c) UronicAcids 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1655
C6: 0 0.000 0 1655
C8: 0 0.000 0 1655
C10: 0 0.000 0 1655
C12: 0 0.000 0 1655
C14: 0 0.000 0 1655
C15: 0 0.000 0 1655
C16: 0 0.000 0 1655
C17: 0 0.000 0 1655
C18: 0 0.000 0 1655
C20: 0 0.000 0 1655
C22: 0 0.000 0 1655
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1655
C15: 1 0.000 0 1655
C16: 1 n-7 0.000 0 1655
C17: 1 n-7 0.000 0 1655
C18: 1 n-9 0.000 0 1655
C20: 1 n-11 0.000 0 1655
C22: 1 n-9 0.000 0 1655
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.000 0 1655
C18: 3 n-3 0.000 0 1655
C20: 3 n-3 0.000 0 1655
C20: 4, n-6 0.000 0 1655
C20: 5, n-3 0.000 0 1655
C22: 5, n-3 0.000 0 1655
C22: 6, n-3 0.000 0 1655
Fatty acids sums g/100g % Source
Sum saturated 0.000 0 1003
Sum monounsaturated 0.000 0 1003
Sum polyunsaturated 0.000 0 1003
Sum n-3 fatty acids 0.000 0 1003
Sum n-6 fatty acids 0.000 0 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 0 0 1655
Leucine 0 0 1655
Lysine 0 0 1655
Methionine 0 0 1655
Cystine 0 0 1655
Phenylalanine 0 0 1655
Tyrosine 0 0 1655
Threonine 0 0 1655
Tryptophan 0 0 1655
Valin 0 0 1655
Arginine 0 0 1655
Histidine 0 0 1655
Alanine 0 0 1655
Aspartic acid 0 0 1655
Glutamic acid 0 0 1655
Glycine 0 0 1655
Proline 0 0 1655
Serin 0 0 1655

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