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Hummus

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 64 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Kilojoules 803 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 193 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 12.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Saturated fatty acids 1.7 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C12:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C14:0 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:0 1.19 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:0 0.35 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Transunsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-mono unsaturated fatty acids 7.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:1 sum 0.08 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:1 sum 7.03 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids 2.4 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:2n-6 2.2 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:3n-3 0.09 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:5n-3 (EPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:5n-3 (DPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:6n-3 (DHA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-3 0.09 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-6 2.2 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cholesterol 0 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Carbohydrate, glycemic 11.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 11.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Mono+Di saccharides 0.5 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sugar, added 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Dietary fibre 5.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Protein 6.6 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Salt 0.4 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 14 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Beta-carotene 169 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin D 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin E 2.5 alfa-TE 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Thiamin 0.08 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Riboflavin 0.04 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Niacin 0.4 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B6 0.13 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Folate 61 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B12 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin C 2 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Calcium 78 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iron 1.8 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sodium 165 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Potassium 175 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Magnesium 41 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Zinc 1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Selenium 17 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Copper 0.1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Phosphorus 109 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iodine 1 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0832 Pulse dish (EUROFIR)
B1172 Garbanzo bean
C0155 Seed
E0119 Semisolid with smooth consistency
F0003 Not heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0263 Vegetable fat or oil added
H0362 Fruit juice 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

Food Groups