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Food ID: 903
Bolcher, blandede Danish
Name
Sweets, boiled
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.700
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1657 kJ 1003
Energy, kcal 390 kcal 1003
total N 0.000 g 1357
Protein, total 0.0 g 1357
Protein labeling 0.0 g 1357
Carbohydrate by difference 97.5 g 1003
Carbohydrates, available 97.5 g 1003
Carbohydrate, declaration 69.4 g 1003
Added sugar 82.8 g 1344
Dietary fiber 0.0 g 1357
Fat, total 0.0 g 1357
Alcohol 0.0 g 1357
Ash 0.1 g 1 1823
Dry matter 97.6 g 1 1823
Water 2.4 g 1 1823
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-carotene 0 µg 1344
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1344
alpha-tokotrienol 0 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0 mg 1344
Vitamin B2, Riboflavin 0 mg 1344
Niacin 0 NE 1003
niacin 0 mg 1344
Vitamin B6 0 mg 1344
Pantothenic 0 mg 1344
Biotin 0 µg 1344
Folate 0 µg 1344
Folate, free 0 µg 1344
B12 0 µg 1344
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 9.00 mg 1357
Potassium, K 0.920 mg 1357
Calcium, Ca 7.00 mg 1357
Magnesium, Mg 3.00 mg 1656
Phosphorus, P 15.0 mg 9.9 - 20 4 1357
Iron, Fe 0.540 mg 1 1357
Copper, Cu 0.0290 mg 0.009 - 0.063 4 1357
Zinc, Zn 0.0320 mg 0.009 - 0.063 4 1357
Iodine In 12.0 µg 1356
Manganese, Mn 0.0140 mg 0.009 - 0.027 4 1357
Chromium, Cr 3.00 µg 1 - 5 4 1357
Selenium, Se 1.000 µg 0.5 - 2 4 1348
Molybdenum, Mo 0 µg 4 1348
Nickel, Ni 70.0 µg 30 - 130 10 1348
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Glucose 5.50 g 1 1823
Monosaccharides, total 5.50 g 1003
Maltose 2.90 g 1 1823
Sucrose 60.6 g 1 1823
Disaccharides total 63.5 g 1003
Sugars, total 69.0 g 1003
Starch 0.360 g 1344
(a) Hexoses 0 g 1344
(b) the pentoses 0 g 1344
(c) UronicAcids 0 g 1344
Cellulose 0 g 1344
Lignin 0 g 1344
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