Hopp til innhold

Pære, hermetisk, med sukkerlake

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 83 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 237 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 56 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Mettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C12:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C14:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Trans-umettede fettsyrer 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C16:1 sum 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:1 sum 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Cis-flerumettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C18:2n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:3n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:5n-3 (EPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:5n-3 (DPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:6n-3 (DHA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Omega-3 0 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Omega-6 0 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Kolesterol 0 mg 20 Vurdert verdi.
Karbohydrat 13,2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Stivelse 0 g 20 Vurdert verdi.
Mono- og disakkarider 13,2 g 20 Vurdert verdi.
Sukker, tilsatt 9,6 g 20 Vurdert verdi.
Kostfiber 1,1 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Protein 0,2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 0 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 0 µg 20 Vurdert verdi.
Beta-karoten 0 µg 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Vitamin D 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0 alfa-TE 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Tiamin 0,01 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,01 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0,2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,03 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 3 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 0,2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 68 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 0,1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen 0 µg 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kopper 0,02 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 7 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jod 0 µg 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0143 Fruit or fruit product (US CFR)
A0834 Processed fruit product (EUROFIR)
B1344 Pear
C0229 Fruit, peel removed, core, pit or seed removed
E0133 Divided into halves, quarters or segments
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0158 Sucrose added
J0123 Sterilized by heat
K0023 Packed in sweetened liquid
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0220 Not drained

Matvaregrupper