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Food ID: 927
Champignon, konserves Danish
Name
Mushroom, canned
Taxonomic name
Agaricus bisporus forma albus
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.770 T 961
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 92 kJ 1003
Energy, kcal 22 kcal 1003
total N 0.400 g 0.4 - 0.4 2 1825
Protein, total 2.5 g 2.5 - 2.5 2 1825
Protein labeling 2.5 g 2.5 - 2.5 2 1825
Carbohydrate by difference 3.1 g 1003
Carbohydrates, available 0.7 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 2.4 g 2.2 - 2.5 2 1825
Fat, total 0.5 g 0.4 - 0.5 2 1825
Alcohol 0.0 g 1655
Ash 1.2 g 1.1 - 1.4 2 1825
Dry matter 7.3 g 7.1 - 7.4 2 1825
Water 92.7 g 92.6 - 92.9 2 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0.833 RE 1003
Retinol 0 µg 1655
beta-carotene 10.00 µg 5 - 16 3 1020
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1001
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1 T 961
alpha-tokotrienol 0 mg 1 T 961
Vitamin K1 0 µg 3 T 961
Vitamin B1 0.0810 mg 0.009 - 0.12 17 1938
Vitamin B2, Riboflavin 0.402 mg 0.216 - 0.61 14 1938
Niacin 4.08 NE 1003
niacin 3.61 mg 0.219 - 5.1 17 1938
Vitamin B6 0.0600 mg 1352
Pantothenic 1.000 mg 1352
Biotin 16.0 µg 1343
Folate 23.0 µg 1001
Folate, free 20.0 µg 1001
B12 0 µg 1352
C Vitamin 2.10 mg 1003
L-ascorbic acid 2.10 mg 0 - 8.6 24 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 5.00 mg 2 - 19 38 1938
Potassium, K 190 mg 130 - 230 4 1348
Calcium, Ca 18.0 mg 6 - 40 4 1348
Magnesium, Mg 8.00 mg 7 - 9 4 1348
Phosphorus, P 76.0 mg 67 - 94 4 1348
Iron, Fe 0.840 mg 0.73 - 0.95 4 1348
Copper, Cu 0.480 mg 0.33 - 0.54 4 1348
Zinc, Zn 0.930 mg 0.62 - 1.1 4 1348
Iodine In 0.500 µg 1001
Manganese, Mn 0.0700 mg 0.051 - 0.081 4 1348
Chromium, Cr 9.00 µg 8 - 11 4 1348
Selenium, Se 3.30 µg 3 0.9 - 14 39 1901
Molybdenum, Mo 0 µg 1 1348
Mercury Hg 2.50 µg 1.2 0.3 - 1.3 39 1901
Cadmium, Cd 1.000 µg 0.9 0.3 - 3.2 39 1901
Lead, Pb 0.900 µg 0.6 0 - 8.4 39 1901
Tin, Sn 3700 µg 300 0 - 23200 18 1901
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 0 5 T 961
Glucose 0 g 0 5 T 961
Monosaccharides, total 0 g 1003
Maltose 0 g 1 T 961
Sucrose 0 g 0 5 T 961
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g T 961
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 T 961
C6: 0 0.000 0 T 961
C8: 0 0.000 0 T 961
C10: 0 0.000 0 T 961
C12: 0 0.000 0 T 961
C14: 0 0.002 0.434 T 961
C15: 0 0.000 0 T 961
C16: 0 0.105 27.3 T 961
C17: 0 0.000 0 T 961
C18: 0 0.007 1.73 T 961
C20: 0 0.000 0 T 961
C22: 0 0.000 0 T 961
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 T 961
C15: 1 0.000 0 T 961
C16: 1 n-7 0.002 0.434 T 961
C17: 1 n-7 0.000 0 T 961
C18: 1 n-9 0.005 1.3 T 961
C20: 1 n-11 0.000 0 T 961
C22: 1 n-9 0.000 0 T 961
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.050 13 T 961
C18: 3 n-3 0.214 55.6 T 961
C20: 3 n-3 0.000 0 T 961
C20: 4, n-6 0.000 0 T 961
C20: 5, n-3 0.000 0 T 961
C22: 5, n-3 0.000 0 T 961
C22: 6, n-3 0.000 0 T 961
Fatty acids sums g/100g % Source
Sum saturated 0.114 29.5 1003
Sum monounsaturated 0.007 1.73 1003
Sum polyunsaturated 0.264 68.6 1003
Fatty acids, total 0.385 100 1003
Sum n-3 fatty acids 0.214 55.6 1003
Sum n-6 fatty acids 0.050 13 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 64 160 T 961
Leucine 100 250 T 961
Lysine 88 220 T 961
Methionine 20 49 T 961
Cystine 6 16 T 961
Phenylalanine 60 150 T 961
Tyrosine 40 100 T 961
Threonine 72 180 T 961
Tryptophan 28 71 T 961
Valin 88 220 T 961
Arginine 80 200 T 961
Histidine 38 94 T 961
Alanine 156 390 T 961
Aspartic acid 140 350 T 961
Glutamic acid 300 750 T 961
Glycine 72 180 T 961
Proline 76 190 T 961
Serin 80 200 T 961

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