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Swede, Norwegian, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 83 % 302 Value calculated from reference 201 (1993) and 203 (1995).
Water 89 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Kilojoules 149 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 36 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Saturated fatty acids 0 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Cis-poly unsaturated fatty acids 0 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 6.4 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Mono+Di saccharides 6.4 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2.7 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Protein 0.9 g 302 Value calculated from reference 201 (1993) and 203 (1995).
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 12 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 302 Value calculated from reference 201 (1993) and 203 (1995).
Beta-carotene 143 µg 302 Value calculated from reference 201 (1993) and 203 (1995).
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.1 alfa-TE 302 Value calculated from reference 201 (1993) and 203 (1995).
Thiamin 0.06 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Riboflavin 0.02 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Niacin 1.2 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Vitamin B6 0.12 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Folate 31 µg 302 Value calculated from reference 201 (1993) and 203 (1995).
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 35 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Calcium 33 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Iron 0.2 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Sodium 8 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Potassium 256 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Magnesium 12 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Zinc 0.1 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Selenium 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Copper 0.02 mg 302 Value calculated from reference 201 (1993) and 203 (1995).
Phosphorus 38 mg 302 Value calculated from reference 201 (1993) and 203 (1995).

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1413 Rutabaga
C0240 Root, tuber or bulb, without peel
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
R0316 Norway

Foods in Vegetables, raw and frozen

Food Groups