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Rambutan, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 10 Missing value, content not known.
Water 80 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 319 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 75 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 0.4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids M g 10 Missing value, content not known.
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids M g 10 Missing value, content not known.
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids M g 10 Missing value, content not known.
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-6 M g 10 Missing value, content not known.
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 16.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono+Di saccharides 16.3 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 1.3 g 30 Calculated value from a similar food item.
Protein 1 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 20 Estimated value.
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 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 20 Estimated value.
Vitamin E M alfa-TE 10 Missing value, content not known.
Thiamin 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.
Riboflavin 0.06 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.6 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 M mg 10 Missing value, content not known.
Folate M µg 10 Missing value, content not known.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 78 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 14 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 100 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 10 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium M µg 10 Missing value, content not known.
Copper M mg 10 Missing value, content not known.
Phosphorus 15 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0143 Fruit or fruit product (US CFR)
A0833 Fruit or fruit product (EUROFIR)
B1629 Rambutan
C0167 Fruit
E0150 Whole, natural shape
F0001 Extent of heat treatment not known
G0001 Cooking method not known
H0001 Treatment applied not known
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

Food Groups