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Swede, cooked

Food composition table - list of nutrients in chosen food items
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 coding of the food
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