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Food ID: 103
Buddingpulver Danish
Name
Pudding powder
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1478 kJ 1003
Energy, labelling (kJ) 1478 kJ 1003
Energy (kcal) 348 kcal 1003
Energy, labelling (kcal) 348 kcal 1003
Protein 0.3 g 1004
Protein, labeling 0.3 g 1004
Carbohydrate by difference 87.5 g 1003
Available carbohydrates 85.9 g 1003
Available carbohydrate, labelling 85.9 g 1003
Dietary fibre 1.6 g 1004
Fat 0.0 g 1004
Alcohol 0.0 g 1004
Salt labelling 0.00 g 1003
Ash 0.1 g 1004
Dry matter 87.9 g 1004
Water 12.1 g 1004
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1004
beta-Carotene 0 µg 1004
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1004
Vitamin E 0 α-TE 1004
Thiamin (Vitamin B1) 0 mg 1004
Riboflavin (Vitamin B2) 0 mg 1004
Niacin equivalent 0.0648 NE 1003
Niacin 0 mg 1004
Vitamin B6 0 mg 1004
Vitamin B12 0 µg 1004
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1004
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 1.000 mg 1004
Potassium 6.00 mg 1004
Calcium 10.00 mg 1004
Magnesium 4.00 mg 1004
Iron 0.200 mg 1004
Zinc 0.0200 mg 1 2132
Manganese 0.900 mg 1004
Molybdenum 11.0 µg 1005
Selenium 0 µg 1004
Iodine 0.500 µg 1005
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 0.600 g 1004
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Unknown (?) Cont. /100g Unit Median Variation No. Samples Source
Starch/Glycogen 85.9 g 1005
Cellulose 0.620 g 0.62 1005
Lignin 0.390 g 0.39 1005
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.090 2132
Sum monounsaturated fatty acids 0.030 2132
Sum polyunsaturated fatty acids 0.170 2132
Sum n-3 fatty acids 0.010 2132
Sum n-6 fatty acids 0.160 2132
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1004
Amino acids mg/100g mg/g Nitrogen Source
Nitrogen 0.048 1004
Tryptophan 4 81 1005
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.800 1003

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