Pears, canned, in natural juice
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 87 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 161 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 38 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Saturated fatty acids | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-mono unsaturated fatty acids | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C16:1 sum | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
C18:2n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 0 | mg | 20 | Estimated value. |
Carbohydrate, glycemic | 8.5 | g | 20 | Estimated value. |
Starch | 0 | g | 20 | Estimated value. |
Mono+Di saccharides | 8.5 | g | 20 | Estimated value. |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 1.4 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Protein | 0.3 | 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 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 20 | Estimated value. |
Beta-carotene | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 0 | alfa-TE | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Thiamin | 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. |
Folate | 4 | 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 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 3 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Calcium | 6 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 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. |
Sodium | 3 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 81 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 5 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 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. |
Selenium | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Copper | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Phosphorus | 10 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 0.5 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
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 |
H0001 | Treatment applied not known |
J0123 | Sterilized by heat |
K0039 | Packed in fruit juice |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0220 | Not drained |
Foods in Fruit and berry products
- Strawberries, frozen, 250 g sugar/kg berries
- Cloudberries, frozen, 250 g sugar/kg berries
- Lingonberries, cowberries, frozen, 500 g sugar/kg
- Pineapple, canned, in natural juice
- Pineapple, canned, in syrup
- Apricots, canned, in syrup
- Dates, dried
- Apples, canned
- Apples, dried
- Peaches, canned, in natural juice
- Peaches, canned, in syrup
- Fruit cocktail, canned, in natural juice
- Fruit cocktail, canned, in syrup
- Compote, made from fruits and berries
- Plums, canned, in syrup
- Pears, canned, in syrup
- Marmalade, 25 % orange, 65 % sugar
- Strawberries, frozen, 100 g sugar/kg berries
- Jam, 45 % berries, 25 % sugar
- Pears, canned, in natural juice
- Papaya, dried
- Lemon peel
- Orange peel, raw
- Jam, without sugar, 60 % berries
- Jam, 40 % berries, 40 % sugar
- Jam, 60 % berries, 30 % sugar
- Apricots, dried
- Figs, dried
- Raisins
- Prunes
- Mango salsa
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
www.matvaretabellen.no
