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Spinach, frozen

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 95 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 80 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 19 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 0.6 g 400d Swedish National Food Agency. The food database, version 2014.01.03. Online version, http://www.slv.se
Saturated fatty acids 0.1 g 400d Swedish National Food Agency. The food database, version 2014.01.03. Online version, http://www.slv.se
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.04 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 400d Swedish National Food Agency. The food database, version 2014.01.03. Online version, http://www.slv.se
C16:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.3 g 400d Swedish National Food Agency. The food database, version 2014.01.03. Online version, http://www.slv.se
C18:2n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.08 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.08 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 0.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.1 g 602 Pearson, M., Engman, J., Rundberg, B., von Malmborg, A., Wretling, S., Öhrvik V. Grönsaker och rotfrukter – analys av näringsämnen [Rapport 10-2013]. [Vegetables and roots - analyses of nutrients]. Livsmedelsverket, Uppsala, 2013. Online version, http://www.slv.se/upload/dokument/rapporter/mat_naring/2013/2013_livsmedelsverket_10_gronsaker_och_rotfrukter_analys_av_naringsamnen.pdf?epslanguage=sv
Mono+Di saccharides 0.1 g 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2 g 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Protein 2.2 g 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Salt 0.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 268 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 20 Estimated value.
Beta-carotene 3220 µg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1.5 mg-ATE 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Thiamin 0 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Riboflavin 0.09 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Niacin 0.2 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Vitamin B6 0.06 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Folate 44 µg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Calcium 112 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Iron 0.9 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Sodium 32 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Potassium 308 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Magnesium 30 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Zinc 0.8 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Selenium 0 µg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Copper 0.07 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Phosphorus 28 mg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
Iodine 0 µg 420h National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
A0826 VEGETABLE (EXCLUDING POTATO) (EUROFIR)
B1420 SPINACH
C0200 LEAF
E0151 SOLID
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0003 NO TREATMENT APPLIED
J0136 PRESERVED BY FREEZING
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