Frida fooddata.dk

Food ID: 424

Løg, hakkede, dybfrost Danish

Name

Onions, chopped, frozen

Taxonomic name

Allium cepa (Linnaeus, 1753)

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	117	kJ				1003
Energy, labelling (kJ)	117	kJ				1003
Energy (kcal)	28	kcal				1003
Energy, labelling (kcal)	28	kcal				1003
Protein	0.8	g			18	1938
Protein from Amino Acids	0.5	g				1003
Protein, labeling	0.8	g			18	1938
Carbohydrate by difference	6.8	g				1003
Available carbohydrates	5.0	g				1003
Available carbohydrate, labelling	5.0	g				1003
Dietary fibre	1.8	g				1938
Fat	0.1	g			17	1938
Alcohol	0.0	g				1655
Salt labelling	0.03	g			12	1003
Ash	0.3	g			18	1938
Dry matter	8.0	g			18	1938
Water	92.0	g			18	1938

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	4.00	RE				1003
Retinol	0	µg				1655
beta-Carotene	24.0	µg				1003
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Vitamin E	0.0550	α-TE
alpha-Tocopherol	0.0550	mg		0.03 - 0.09	8	T 716.0
Thiamin (Vitamin B1)	0.0300	mg			17	1938
Riboflavin (Vitamin B2)	0.0270	mg			17	1938
Niacin equivalent	0.313	NE				1003
Niacin	0.151	mg			15	1938
Vitamin B6	0.0750	mg			3	1938
Pantothenic acid	0.102	mg			1	1938
Folate	17.0	µg				1938
Vitamin B12	0	µg				1938
Vitamin C	3.30	mg				1003
Ascorbic acid	3.30	mg			12	1938

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	12.0	mg			12	1938
Potassium	124	mg			3	1938
Calcium	17.0	mg			16	1938
Magnesium	7.00	mg			3	1938
Iron	0.330	mg			18	1938
Copper	0.0190	mg			4	1938
Zinc	0.0700	mg			4	1938
Manganese	0.0740	mg			4	1938
Selenium	0.130	µg	0.137	0.061 - 0.24	14	T 716.0
Phosphorus	22.0	mg			5	1938
Iodine	0.153	µg		0.183 - 0.61	14	T 716.0

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	5.70	g			1	2190
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	0	g			1	2190
Crude fibre	0.470	g			4	1342
Neutral detergent fibre	0.800	g				1342

Organic acids	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Oxalic acid	0.0000500	g				1346
Sum organic acids	0.0000500	g				1003

Saturated fatty acids	g/100g	%	Source
C16:0	0.027	33.3	T 716.0

Monounsaturated fatty acids	g/100g	%	Source
C18:1,n-9	0.011	13.3	T 716.0

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.037	46.6	T 716.0
C18:3,n-3	0.005	6.66	T 716.0
C20:4,n-6	0.000	0.0	T 716.0

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.027	33.3	1003
Sum monounsaturated fatty acids	0.011	13.3	1003
Sum polyunsaturated fatty acids	0.043	53.3	1003
Sum fatty acids	0.080	100	1003
Sum n-3 fatty acids	0.005	6.66	1003
Sum n-6 fatty acids	0.037	46.6	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1938

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	0.126		1938
Isoleucine	15	120	T 716.0
Leucine	26	210	T 716.0
Lysine	25	200	T 716.0
Methionine	6	47	T 716.0
Cystine	5	38	T 716.0
Phenylalanine	18	140	T 716.0
Tyrosine	9	72	T 716.0
Threonine	14	110	T 716.0
Tryptophan	10	77	T 716.0
Valine	19	150	T 716.0
Arginine	107	850	T 716.0
Histidine	9	72	T 716.0
Alanine	18	140	T 716.0
Aspartic acid	47	370	T 716.0
Glutamic acid	166	1320	T 716.0
Glycine	16	130	T 716.0
Proline	11	85	T 716.0
Serine	14	110	T 716.0

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Choline	5.50	mg			1	2187

Factors etc.	Value	No. Samples	Source
Waste	0		1655
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.800		T 716.0