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Food ID: 889
Kørvel, hakket, dybfrost Danish
Name
Chervil, chopped, frozen
Taxonomic name
Anthriscus cerefolium (Linnaeus, 1753) (Hoffmann, 1814)
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 99 kJ 1003
Energy (kcal) 24 kcal 1003
Protein 2.2 g 1.4 - 3 3 1825
Protein from Amino Acids 1.6 g 1003
Protein, labeling 2.2 g 1.4 - 3 3 1825
Carbohydrate by difference 3.4 g 1003
Available carbohydrates 1.4 g 1003
Available carbohydrate, labelling 1.4 g 1003
Dietary fibre 2.0 g 1.7 - 2.7 3 1825
Fat 0.6 g 1 1825
Alcohol 0.0 g 1655
Salt labelling 0.03 g 5 1003
Ash 0.7 g 0.5 - 0.8 3 1825
Dry matter 6.9 g 4.9 - 9.6 5 1808, 1825
Water 93.1 g 90.4 - 95.1 5 1808, 1825
Nitrogen 0.352 g 0.224 - 0.48 3 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 498 RE 1003
Retinol 0 µg 1655
beta-Carotene 2990 µg 2810 - 3170 2 1808
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 2.90 α-TE
alpha-Tocopherol 2.90 mg 1.68 - 4.44 6 T 1160.0
Thiamin (Vitamin B1) 0.125 mg 0.053 - 0.234 10 T 1160.0
Riboflavin (Vitamin B2) 0.340 mg 0.135 - 0.732 10 T 1160.0
Niacin equivalent 1.98 NE 1003
Niacin 1.50 mg 1.23 - 1.67 10 T 1160.0
Vitamin B6 0.0260 mg T 1160.0
Pantothenic acid 0.300 mg T 50.0
Biotin 1.60 µg 1.2 - 2.2 4 T 50.0
Folate 220 µg 150 - 300 4 T 50.0
Folate, free 176 µg 115 - 278 4 T 50.0
Vitamin B12 0 µg T 1160.0
Vitamin C 37.0 mg 1003
Ascorbic acid 37.0 mg 10 - 89 50 T 1160.0
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 10.00 mg 4.9 - 18.2 5 T 1160.0
Potassium 597 mg 513 - 742 5 T 1160.0
Calcium 145 mg 128 - 190 6 1015
Iron 1.60 mg 1.35 - 2.19 5 T 1160.0
Copper 0.0730 mg 0.059 - 0.087 4 T 50.0
Zinc 1.10 mg 0.44 - 2 4 T 50.0
Manganese 1.70 mg 0.35 - 3.4 4 T 50.0
Chromium 9.30 µg 9.6 2.8 - 18.1 11 T 50.0
Molybdenum 0 µg 1 T 50.0
Selenium 0.1000 µg 0.0 0.0 - 0.7 12 T 50.0
Phosphorus 39.9 mg 29.9 - 50.4 6 1015
Iodine 2.80 µg 2.3 - 3.7 3 T 1160.0
Nickel 4.20 µg 2.9 1.4 - 12.2 10 T 50.0
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 0 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Starch/Glycogen 0 g 1 2141
Saturated fatty acids g/100g % Source
C16:0 0.075 15.7 T 1160.0
C18:0 0.003 0.523 T 1160.0
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.015 3.14 T 1160.0
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.124 25.9 T 1160.0
C18:3,n-3 0.263 54.7 T 1160.0
C20:4,n-6 0.000 0.0 T 1160.0
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.078 16.2 1003
Sum monounsaturated fatty acids 0.015 3.14 1003
Sum polyunsaturated fatty acids 0.387 80.6 1003
Sum fatty acids 0.480 100 1003
Sum n-3 fatty acids 0.263 54.7 1003
Sum n-6 fatty acids 0.124 25.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 95 270 T 1160.0
Leucine 162 460 T 1160.0
Lysine 127 360 T 1160.0
Methionine 35 100 T 1160.0
Cystine 1 3 T 1160.0
Phenylalanine 102 290 T 1160.0
Tyrosine 67 190 T 1160.0
Threonine 81 230 T 1160.0
Tryptophan 29 82 T 1160.0
Valine 123 350 T 1160.0
Arginine 95 270 T 1160.0
Histidine 42 120 T 1160.0
Alanine 137 390 T 1160.0
Aspartic acid 204 580 T 1160.0
Glutamic acid 236 670 T 1160.0
Glycine 99 280 T 1160.0
Proline 84 240 T 1160.0
Serine 95 270 T 1160.0
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.800 T 1160.0

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