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Plum jam

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 55 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 755 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 178 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 0 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0 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 g MI0002 EuroFIR recipe calculation procedure
C18:0 0 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.02 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0 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 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 43.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 43.6 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 40 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 0.2 g MI0002 EuroFIR recipe calculation procedure
Salt 0 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 1 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 15 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.01 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.01 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.02 mg MI0002 EuroFIR recipe calculation procedure
Folate 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 4 mg MI0002 EuroFIR recipe calculation procedure
Iron 0 mg MI0002 EuroFIR recipe calculation procedure
Sodium 0 mg MI0002 EuroFIR recipe calculation procedure
Potassium 72 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 4 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0 mg MI0002 EuroFIR recipe calculation procedure
Selenium 0 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.03 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 8 mg MI0002 EuroFIR recipe calculation procedure
Iodine 0 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0251 FRUIT PRESERVE OR JAM (US CFR)
A0837 JAM OR MARMALADE (EUROFIR)
B1206 PLUM
C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
E0134 SEMISOLID WITH SOLID PIECES
F0014 FULLY HEAT-TREATED
G0001 COOKING METHOD NOT KNOWN
H0749 WHITE SUGAR ADDED
J0123 STERILIZED BY HEAT
J0146 PRESERVED BY ADDING SUGAR
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