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Food ID: 969
Karse, frisk Danish
Name
Cress, garden, raw
Taxonomic name
Lepidium sativum L.
Factors etc. Value No. Samples Source
Waste 29
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 111 kJ 1003
Energy, kcal 27 kcal 1003
total N 0.448 g 4 1825
Protein, total 2.8 g 4 1825
Protein labeling 2.8 g 4 1825
Carbohydrate by difference 3.5 g 1003
Carbohydrates, available 1.9 g 1003
Carbohydrate, declaration 0.2 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.6 g 4 1825
Fat, total 0.5 g 4 1825
Alcohol 0.0 g 1655
Ash 0.5 g 4 1825
Dry matter 7.3 g 6.5 - 9 8 1808, 1825
Water 92.7 g 91 - 93.5 8 1808, 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 207 RE 1003
Retinol 0 µg 1655
beta-carotene 2480 µg 2335 1800 - 3440 4 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1001
Vitamin E 3.60 α-TE
alpha-tocopherol 3.60 mg 1 1034
Vitamin B1 0.180 mg 0.123 - 0.25 8 1019
Vitamin B2, Riboflavin 0.200 mg 0.15 - 0.296 7 1022
Niacin 3.17 NE 1003
niacin 2.50 mg 1.76 - 3.04 10 1018
Vitamin B6 0.300 mg 0.231 - 0.369 5 1025
Pantothenic 0.300 mg T 8
Biotin 0.400 µg T 8
Folate 110 µg 6 1803
Folate, free 41.0 µg T 8
B12 0 µg 1352
C Vitamin 35.0 mg 1003
L-ascorbic acid 35.0 mg 15 - 46 24 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 63.0 mg 3.6 - 90.3 5 1058
Potassium, K 129 mg 112 - 138 5 1058
Calcium, Ca 70.0 mg 41 - 102 5 1030
Magnesium, Mg 44.0 mg 34.9 - 49 5 1058
Phosphorus, P 76.0 mg 1938
Iron, Fe 2.30 mg 0.9 - 6.9 8 1043
Copper, Cu 0.0900 mg 1 T 8
Zinc, Zn 0.460 mg 1 T 8
Iodine In 0.900 µg 0.25 - 1.3 5 1055
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.0700 g 1314
Glucose 0.160 g 1314
Monosaccharides, total 0.230 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 0 g 1314
Disaccharides total 0 g 1003
Sugars, total 0.230 g 1003
Starch 0 g 1314
(a) Hexoses 0.230 g 1314
(b) the pentoses 0.210 g 1314
(c) UronicAcids 0.390 g 1314
Cellulose 0.750 g 1314
Lignin 0.0600 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.066 16.4 1039
C18: 0 0.004 1.06 1039
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.007 1.85 1039
C18: 1 n-9 0.030 7.42 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.073 18.3 1039
C18: 3 n-3 0.220 54.9 1039
C20: 4, n-6 0.000 0 1039
Fatty acids sums g/100g % Source
Sum saturated 0.070 17.5 1003
Sum monounsaturated 0.037 9.28 1003
Sum polyunsaturated 0.293 73.2 1003
Fatty acids, total 0.400 100 1003
Sum n-3 fatty acids 0.220 54.9 1003
Sum n-6 fatty acids 0.073 18.3 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 99 220 1059
Leucine 143 320 1059
Lysine 157 350 1059
Methionine 35 79 1059
Cystine 4 10 1059
Phenylalanine 112 250 1059
Tyrosine 67 150 1059
Threonine 103 230 1059
Tryptophan 40 90 1059
Valin 134 300 1059
Arginine 143 320 1059
Histidine 58 130 1059
Alanine 116 260 1059
Aspartic acid 251 560 1059
Glutamic acid 309 690 1059
Glycine 103 230 1059
Proline 99 220 1059
Serin 103 230 1059

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