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Ajvar, sweet pepper sauce, home-made

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 88 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 211 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 51 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 1.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.25 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.06 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 1.3 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.02 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 1.25 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.25 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.25 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 5.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.5 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0.5 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 3 g MI0002 EuroFIR recipe calculation procedure
Protein 1.4 g MI0002 EuroFIR recipe calculation procedure
Salt 1.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 40 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 475 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.1 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.07 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.7 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.19 mg MI0002 EuroFIR recipe calculation procedure
Folate 69 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 103 mg MI0002 EuroFIR recipe calculation procedure
Calcium 12 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.5 mg MI0002 EuroFIR recipe calculation procedure
Sodium 428 mg MI0002 EuroFIR recipe calculation procedure
Potassium 288 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 17 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 1 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.07 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 34 mg MI0002 EuroFIR recipe calculation procedure
Iodine 3 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0172 PREPARED FOOD PRODUCT (US CFR)
A0828 VEGETABLE DISH (EUROFIR)
B2628 BELL PEPPER OR SWEET PEPPER
C0139 FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0023 HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
G0003 COOKING METHOD NOT APPLICABLE
H0212 VEGETABLE ADDED
H0227 FLAVORING, SPICE OR HERB ADDED
J0131 PRESERVED BY CHILLING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups