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Almond butter, 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 12 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2397 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 580 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 50.1 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.9 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 3.08 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.82 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 30.2 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.22 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 29.96 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 10.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 10.92 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 10.92 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 6.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 6.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0.4 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 10 g MI0002 EuroFIR recipe calculation procedure
Protein 20.4 g MI0002 EuroFIR recipe calculation procedure
Salt 2.9 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 0 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 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 22.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.13 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.9 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.8 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.13 mg MI0002 EuroFIR recipe calculation procedure
Folate 73 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 1 mg MI0002 EuroFIR recipe calculation procedure
Calcium 255 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 1140 mg MI0002 EuroFIR recipe calculation procedure
Potassium 719 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 251 mg MI0002 EuroFIR recipe calculation procedure
Zinc 3.2 mg MI0002 EuroFIR recipe calculation procedure
Selenium 2 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.97 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 457 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0260 NUT OR NUT PRODUCT (US CFR)
A0824 NUT OR SEED PRODUCT (EUROFIR)
B1272 ALMOND
C0132 SEED, SKIN REMOVED, GERM PRESENT
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0221 FAT OR OIL ADDED
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
Z0109 HOME PREPARED

Food Groups