Frida fooddata.dk

Food ID: 599

Salat, endivie, kruset (frisee), rå Danish

Name

Endive (frisee), raw

Taxonomic name

Cichorium endivia var. crispum (Miller, 1768) (Lamarck, 1783)

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	77	kJ				1003
Energy, labelling (kJ)	64	kJ				1003
Energy (kcal)	18	kcal				1003
Energy, labelling (kcal)	15	kcal				1003
Protein	1.3	g			2	1342
Protein from Amino Acids	0.9	g				1003
Protein, labeling	1.3	g			2	1342
Carbohydrate by difference	3.3	g				1003
Available carbohydrates	2.4	g				1003
Available carbohydrate, labelling	1.6	g				1003
Dietary fibre	0.9	g				1342
Fat	0.2	g			2	1342
Alcohol	0.0	g				1655
Salt labelling	0.06	g			18	1003
Ash	1.4	g			2	1342
Dry matter	6.2	g		5.7 - 6.7	24	1342
Water	93.8	g		93.3 - 94.3	24	1342

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	205	RE				1003
Retinol	0	µg				1655
beta-Carotene	1230	µg				1342
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Vitamin E	0.600	α-TE			1	2136
Thiamin (Vitamin B1)	0.0800	mg			2	1342
Riboflavin (Vitamin B2)	0.0750	mg			2	1342
Niacin equivalent	0.483	NE				1003
Niacin	0.400	mg			2	1342
Vitamin B6	0.0200	mg				1342
Pantothenic acid	0.900	mg				1342
Folate	142	µg		108 - 176	6	1342
Vitamin B12	0	µg				1342
Vitamin C	13.0	mg				1003
Ascorbic acid	13.0	mg		6.28 - 14.9	5	1836

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	22.0	mg		13 - 31	18	1342
Potassium	314	mg		267 - 361	18	1342
Calcium	52.0	mg			4	1342
Magnesium	15.0	mg			4	1342
Iron	0.800	mg			4	1342
Copper	0.0990	mg				1342
Zinc	0.790	mg			2	1342
Manganese	0.420	mg				1342
Selenium	0	µg			1	2136
Phosphorus	28.0	mg			3	1342
Iodine	1.000	µg			1	2136

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	1.60	g			1	2141
Added Sugar	0.0	g			1	2133
Free Sugars	0.0	g			1	2133

Dietary fibre and starch	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	0	g			1	2141
Crude fibre	0.900	g				1342

Organic acids	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Oxalic acid	0.000330	g				1346
Sum organic acids	0.000330	g				1003

Saturated fatty acids	g/100g	%	Source
C14:0	0.003	2.17	1342
C16:0	0.042	29.7	1342
C18:0	0.002	1.44	1342

Monounsaturated fatty acids	g/100g	%	Source
C18:1,n-9	0.004	2.89	1342

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.076	54.3	1342
C18:3,n-3	0.013	9.42	1342

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.047	33.3	1003
Sum monounsaturated fatty acids	0.004	2.89	1003
Sum polyunsaturated fatty acids	0.089	63.7	1003
Sum fatty acids	0.140	100	1003
Sum n-3 fatty acids	0.013	9.42	1003
Sum n-6 fatty acids	0.076	54.3	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1342

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	0.208		1342
Isoleucine	73	350	1342
Leucine	98	470	1342
Lysine	62	300	1342
Methionine	14	67	1342
Cystine	10	48	1342
Phenylalanine	52	250	1342
Tyrosine	40	190	1342
Threonine	50	240	1342
Tryptophan	5	24	1342
Valine	62	300	1342
Arginine	62	300	1342
Histidine	23	110	1342
Alanine	62	300	1342
Aspartic acid	129	620	1342
Glutamic acid	166	800	1342
Glycine	58	280	1342
Proline	58	280	1342
Serine	50	240	1342
Sum essential amino acids	439.088		1003
Sum non-essential amino acids	636.064		1003

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Choline	9.90	mg			1	2187

Factors etc.	Value	No. Samples	Source
Waste	14		1996
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.700		1003