DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 889
Kørvel, hakket, dybfrost Danish
Name
Chervil, chopped, frozen
Taxonomic name
Anthriscus cerefolium (L.) Hoffm.
Factors etc. Value No. Samples Source
Waste 0 1655
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 1160
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 99 kJ 1003
Energy, kcal 24 kcal 1003
total N 0.352 g 0.224 - 0.48 3 1825
Protein, total 2.2 g 1.4 - 3 3 1825
Protein labeling 2.2 g 1.4 - 3 3 1825
Carbohydrate by difference 3.4 g 1003
Carbohydrates, available 1.4 g 1003
Carbohydrate, declaration 1.4 g 1003
Added sugar 0.0 g 1655
Dietary fiber 2.0 g 1.7 - 2.7 3 1825
Fat, total 0.6 g 1 1825
Alcohol 0.0 g 1655
Ash 0.7 g 0.5 - 0.8 3 1825
Dry matter 6.9 g 4.9 - 9.6 5 1825, 1808
Water 93.1 g 90.4 - 95.1 5 1808, 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 249 RE 1003
Retinol 0 µg 1655
beta-carotene 2990 µg 2810 - 3170 2 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 2.90 α-TE
alpha-tocopherol 2.90 mg 1.68 - 4.44 6 T 1160
Vitamin B1 0.125 mg 0.053 - 0.234 10 T 1160
Vitamin B2, Riboflavin 0.340 mg 0.135 - 0.732 10 T 1160
Niacin 1.98 NE 1003
niacin 1.50 mg 1.23 - 1.67 10 T 1160
Vitamin B6 0.0260 mg T 1160
Pantothenic 0.300 mg T 50
Biotin 1.60 µg 1.2 - 2.2 4 T 50
Folate 220 µg 150 - 300 4 T 50
Folate, free 176 µg 115 - 278 4 T 50
B12 0 µg T 1160
C Vitamin 37.0 mg 1003
L-ascorbic acid 37.0 mg 10 - 89 50 T 1160
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 10.00 mg 4.9 - 18.2 5 T 1160
Potassium, K 597 mg 513 - 742 5 T 1160
Calcium, Ca 145 mg 128 - 190 6 1015
Phosphorus, P 39.9 mg 29.9 - 50.4 6 1015
Iron, Fe 1.60 mg 1.35 - 2.19 5 T 1160
Copper, Cu 0.0730 mg 0.059 - 0.087 4 T 50
Zinc, Zn 1.10 mg 0.44 - 2 4 T 50
Iodine In 2.80 µg 2.3 - 3.7 3 T 1160
Manganese, Mn 1.70 mg 0.35 - 3.4 4 T 50
Chromium, Cr 9.30 µg 9.6 2.8 - 18.1 11 T 50
Selenium, Se 0.1000 µg 0 0 - 0.7 12 T 50
Molybdenum, Mo 0 µg 1 T 50
Nickel, Ni 4.20 µg 2.9 1.4 - 12.2 10 T 50
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0 g 1003
Saturated fatty acids g/100g % Source
C16: 0 0.075 15.7 T 1160
C18: 0 0.003 0.523 T 1160
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.015 3.14 T 1160
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.124 25.9 T 1160
C18: 3 n-3 0.263 54.7 T 1160
C20: 4, n-6 0.000 0 T 1160
Fatty acids sums g/100g % Source
Sum saturated 0.078 16.2 1003
Sum monounsaturated 0.015 3.14 1003
Sum polyunsaturated 0.387 80.6 1003
Fatty acids, total 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
Leucine 162 460 T 1160
Lysine 127 360 T 1160
Methionine 35 100 T 1160
Cystine 1 3 T 1160
Phenylalanine 102 290 T 1160
Tyrosine 67 190 T 1160
Threonine 81 230 T 1160
Tryptophan 29 82 T 1160
Valin 123 350 T 1160
Arginine 95 270 T 1160
Histidine 42 120 T 1160
Alanine 137 390 T 1160
Aspartic acid 204 580 T 1160
Glutamic acid 236 670 T 1160
Glycine 99 280 T 1160
Proline 84 240 T 1160
Serin 95 270 T 1160

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