Swede, cooked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 83 | % | 20 | Estimated value. |
Water | 89 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Kilojoules | 146 | 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 | 35 | 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 | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Saturated fatty acids | 0 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
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 | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Cis-mono unsaturated fatty acids | 0 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
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 | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
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 | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Carbohydrate, glycemic | 6.4 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Starch | 0 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Mono+Di saccharides | 6.4 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Sugar, added | 0 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Dietary fibre | 2.7 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Protein | 0.9 | g | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
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 | 2 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Beta-carotene | 22 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Vitamin D | 0 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Vitamin E | 0.1 | alfa-TE | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Thiamin | 0.05 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Riboflavin | 0.02 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Niacin | 1 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Vitamin B6 | 0.07 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Folate | 15 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Vitamin B12 | 0 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Vitamin C | 23 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Calcium | 33 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Iron | 0.2 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Sodium | 8 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Potassium | 256 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Magnesium | 12 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Zinc | 0.1 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Selenium | 0 | µg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Copper | 0.02 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Phosphorus | 38 | mg | 131 | Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions). |
Iodine | 0.2 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0152 | Vegetable or vegetable product (US CFR) |
A0826 | Vegetable (excluding potato) (EUROFIR) |
B1413 | Rutabaga |
C0240 | Root, tuber or bulb, without peel |
E0151 | Solid |
F0014 | Fully heat-treated |
G0015 | Boiled and drained |
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 |
Foods in Vegetables, prepared
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.
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