DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 976
Persillerod, rå Danish
Name
Parsley root, raw
Taxonomic name
Petroselium crispum (Miller) Nyman ssp. tuberosum
Factors etc. Value No. Samples Source
Waste 34 18 1015
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 232 kJ 1003
Energy, kcal 55 kcal 1003
total N 0.368 g 1040
Protein, total 2.3 g 1040
Protein labeling 2.3 g 1040
Carbohydrate by difference 12.3 g 1003
Carbohydrates, available 8.0 g 1003
Carbohydrate, declaration 8.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 4.3 g 1001
Fat, total 0.6 g 1003
Alcohol 0.0 g 1655
Ash 1.8 g 1001
Dry matter 17.0 g 1001
Water 83.0 g 1001
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 2.50 RE 1003
Retinol 0 µg 1655
beta-carotene 30.0 µg 3 1020
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 1.70 α-TE
alpha-tocopherol 1.70 mg 1.45 - 1.96 3 1034
Vitamin B1 0.1000 mg 0.077 - 0.135 9 1019
Vitamin B2, Riboflavin 0.0800 mg 0.086 - 0.088 3 1022
Niacin 2.36 NE 1003
niacin 2.00 mg 1.35 - 2.8 10 1018
Vitamin B6 0.230 mg 0.175 - 0.332 6 1025
Folate 180 µg 6 1803
C Vitamin 41.0 mg 1003
L-ascorbic acid 41.0 mg 24 - 54 10 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 17.0 mg 7.8 - 36 6 1058
Potassium, K 562 mg 454 - 723 6 1058
Calcium, Ca 48.5 mg 35.2 - 66 10 1030, 1015
Magnesium, Mg 36.0 mg 26.7 - 45.6 6 1058
Phosphorus, P 71.1 mg 62.4 - 78.7 6 1015
Iron, Fe 1.20 mg 0.62 - 2.9 5 1043
Copper, Cu 0.230 mg 0.22 - 0.24 2 T 496
Zinc, Zn 1.40 mg 1.3 - 1.4 2 T 496
Iodine In 0.400 µg 0.1 - 0.9 4 1055
Manganese, Mn 0.460 mg 0.42 - 0.49 2 T 496
Chromium, Cr 2.80 µg 2.8 1 1506
Selenium, Se 0 µg 0 1 1506
Molybdenum, Mo 0 µg 1 T 496
Nickel, Ni 11.1 µg 11.1 1 1506
Mercury Hg 0 µg 0 1 1506
Arsenic, As 0.500 µg 0.5 1 1506
Cadmium, Cd 2.90 µg 2.9 1 1506
Lead, Pb 1.30 µg 1.3 1 1506
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0.800 g 1001
Saturated fatty acids g/100g % Source
C16: 0 0.094 19.6 1039
C18: 0 0.003 0.662 1039
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.057 11.9 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.283 58.9 1039
C18: 3 n-3 0.042 8.83 1039
Fatty acids sums g/100g % Source
Sum saturated 0.097 20.3 1003
Sum monounsaturated 0.057 11.9 1003
Sum polyunsaturated 0.325 67.7 1003
Fatty acids, total 0.480 100 1003
Sum n-3 fatty acids 0.042 8.83 1003
Sum n-6 fatty acids 0.283 58.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 70 190 1059
Leucine 92 250 1059
Lysine 92 250 1059
Methionine 26 72 1059
Cystine 9 25 1059
Phenylalanine 55 150 1059
Tyrosine 37 100 1059
Threonine 66 180 1059
Tryptophan 22 59 1059
Valin 110 300 1059
Arginine 70 190 1059
Histidine 33 91 1059
Alanine 81 220 1059
Aspartic acid 265 720 1059
Glutamic acid 604 1640 1059
Glycine 70 190 1059
Proline 162 440 1059
Serin 66 180 1059

© 2019 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby