Frida fooddata.dk

Food ID: 650

Hvidløg, tørret, pulver Danish

Name

Garlic, dried, powder

Taxonomic name

Allium sativum (Linnaeus, 1753)

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	1460	kJ				1003
Energy, labelling (kJ)	1460	kJ				1003
Energy (kcal)	345	kcal				1003
Energy, labelling (kcal)	345	kcal				1003
Protein	16.8	g		15.1 - 18.5	5	1346
Protein from Amino Acids	10.0	g				1003
Protein, labeling	16.8	g		15.1 - 18.5	5	1346
Carbohydrate by difference	72.6	g				1003
Available carbohydrates	62.7	g				1003
Available carbohydrate, labelling	62.7	g				1003
Dietary fibre	9.9	g				1938
Fat	0.8	g		0.6 - 1	9	1346
Alcohol	0.0	g				1655
Salt labelling	0.07	g			3	1003
Ash	3.3	g		2.9 - 3.7	27	1346
Dry matter	93.5	g		92.9 - 94.1	44	1346
Water	6.5	g		5.9 - 7.1	44	1346

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	0	RE				1003
Retinol	0	µg				1655
beta-Carotene	0	µg				1655
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Thiamin (Vitamin B1)	0.466	mg			2	1938
Riboflavin (Vitamin B2)	0.152	mg			2	1938
Niacin equivalent	3.56	NE				1003
Niacin	0.692	mg			1	1938
Vitamin B12	0	µg				1938
Vitamin C	3.58	mg				1003
Ascorbic acid	3.58	mg		2.67 - 4.94	5	1836

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	26.0	mg			3	1938
Potassium	1100	mg			4	1938
Calcium	80.0	mg			2	1938
Magnesium	58.0	mg			3	1938
Iron	2.75	mg			5	1938
Zinc	2.63	mg			4	1938
Selenium	1.000	µg			1	2140
Phosphorus	417	mg			3	1938
Iodine	12.4	µg			1	2140

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	2.40	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	61.3	g			1	2190

Saturated fatty acids	g/100g	%	Source
C4:0	0.000	0.0	T 205.0
C6:0	0.000	0.0	T 205.0
C8:0	0.000	0.0	T 205.0
C10:0	0.003	0.573	T 205.0
C12:0	0.000	0.0	T 205.0
C14:0	0.000	0.0	T 205.0
C16:0	0.140	24.9	T 205.0
C18:0	0.000	0.0	T 205.0

Monounsaturated fatty acids	g/100g	%	Source
C16:1,n-7	0.000	0.0	T 205.0
C18:1,n-9	0.018	3.15	T 205.0
C20:1,n-11	0.000	0.0	T 205.0
C22:1,n-9	0.000	0.0	T 205.0

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.367	65.6	T 205.0
C18:3,n-3	0.032	5.73	T 205.0
C18:4,n-3	0.000	0.0	T 205.0
C20:4,n-6	0.000	0.0	T 205.0
C20:5,n-3	0.000	0.0	T 205.0
C22:5,n-3	0.000	0.0	T 205.0
C22:6,n-3	0.000	0.0	T 205.0

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.143	25.5	1003
Sum monounsaturated fatty acids	0.018	3.15	1003
Sum polyunsaturated fatty acids	0.400	71.3	1003
Sum fatty acids	0.560	100	1003
Sum n-3 fatty acids	0.032	5.73	1003
Sum n-6 fatty acids	0.367	65.6	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1655

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	2.688		1346
Isoleucine	564	210	T 205.0
Leucine	806	300	T 205.0
Lysine	726	270	T 205.0
Methionine	199	74	T 205.0
Cystine	169	63	T 205.0
Phenylalanine	484	180	T 205.0
Tyrosine	212	79	T 205.0
Threonine	403	150	T 205.0
Tryptophan	172	64	T 205.0
Valine	753	280	T 205.0
Arginine	1670	620	T 205.0
Histidine	296	110	T 205.0
Alanine	349	130	T 205.0
Aspartic acid	1290	480	T 205.0
Glutamic acid	2120	790	T 205.0
Glycine	538	200	T 205.0
Proline	263	98	T 205.0
Serine	511	190	T 205.0

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Choline	67.5	mg			1	2187

Factors etc.	Value	No. Samples	Source
Waste	0		1655
Nitrogen conversion factor	6.25		1267
Fatty acid conversion factor	0.700		T 205.0