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Food ID: 881
Solbær, syltede Danish
Name
Currant, black, jam
Taxonomic name
Ribes nigrum (Linnaeus, 1753)
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 836 kJ 1003
Energy (kcal) 197 kcal 1003
Protein 0.6 g 1003
Protein, labeling 0.6 g 1003
Carbohydrate by difference 49.0 g 1003
Available carbohydrates 46.5 g 1003
Available carbohydrate, labelling 46.5 g 1003
Dietary fibre 2.5 g 2007
Fat 0.4 g 1003
Alcohol 0.0 g 1655
Salt labelling 0.03 g 1 1003
Ash 0.2 g 1001
Dry matter 50.2 g 1001
Water 49.8 g 1001
Nitrogen 0.096 g 1003
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin D 0 µg 1 1004
Vitamin E 0.350 α-TE
alpha-Tocopherol 0.350 mg 1 1034
Niacin equivalent 0.0880 NE 1003
Choline 10.2 mg 1 2187
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 12.0 mg 1 2135
Calcium 32.0 mg 1 1004
Magnesium 12.0 mg 1 1004
Iron 0.400 mg 1 1004
Zinc 0.200 mg 1 1004
Selenium 0.600 µg 1 1004
Phosphorus 26.0 mg 1 1004
Iodine 0.800 µg 1 1004
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 49.0 g 1321
Added Sugar 42.4 g 1 2133
Free Sugars 42.4 g 1 2133
Starch/Glycogen 0 g 1 1655
Saturated fatty acids g/100g % Source
C16:0 0.067 21 T 11.0
C18:0 0.006 1.93 T 11.0
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.025 7.85 T 11.0
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.148 46.1 T 11.0
C18:3,n-3 0.074 23 T 11.0
C20:4,n-6 0.000 0.0 T 11.0
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.074 23 1003
Sum monounsaturated fatty acids 0.025 7.85 1003
Sum polyunsaturated fatty acids 0.221 69.1 1003
Sum fatty acids 0.320 100 1003
Sum n-3 fatty acids 0.074 23 1003
Sum n-6 fatty acids 0.148 46.1 1003
Amino acids mg/100g mg/g Nitrogen Source
Tryptophan 5 55 T 11.0
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.800 T 11.0
Density 1.4 1 2026

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