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Banana without peel

Total energy content is divided into
fat, total **** 4%
protein, total ***** 5%
carbohydrate, available ************************************************************************************* 85%
alcohol   0%
fibre, total **** 4%
organic acids, total ** 2%
sugar alcohols   0%

Percentage of energy from fatty acids
fatty acids, total saturated   0%
fatty acids, total trans   0%
fatty acids, total monounsaturated cis   0%
fatty acids, total polyunsaturated   0%

Percentage of energy from carbohydrates
sugars, total *************************************************************** 63%
starch, total ********************** 22%

Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisition Reference
Macro-components
energy,calculated364 (87)kJ (kcal)summation from constituent componentsvalue created within host-system 
carbohydrate, available18.3gsummation from constituent componentsvalue created within host-system 
fat, total0.4gother method typefood composition table391
protein, total1.1gsummation from constituent componentsvalue created within host-system 
alcohol0gother method typefood composition table391
Carbohydrate Components
fibre, total1.8ganalytical, genericindependent laboratory157
organic acids, total0.4gsummation from constituent componentsvalue created within host-system 
sugar alcohols0gimputed/estimated, genericvalue created within host-system 
starch, total4.8ganalytical, genericindependent laboratory587
sugars, total13.5gsummation from constituent componentsvalue created within host-system 
fructose2.7ganalytical, genericindependent laboratory587
glucose4.4ganalytical, genericindependent laboratory587
lactose0gestimated according to logical deductionvalue created within host-system 
maltose0gestimated according to logical deductionvalue created within host-system 
sucrose6.4ganalytical, genericindependent laboratory587
polysaccharides, non-cellulosic, water-soluble0.7ganalytical, genericindependent laboratory587
fibre, water-insoluble1.0gsummation from constituent componentsvalue created within host-system 
Fat
fatty acids, total0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total polyunsaturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total monounsaturated cis< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total saturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total trans0gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-3 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-6 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acid 18:2 cis,cis n-6 (linoleic acid)26.417mganalytical, genericindependent laboratory 
fatty acid 18:3 n-3 (alpha-linolenic acid)19.638mganalytical, genericindependent laboratory 
fatty acid 20:5 n-3 (EPA)0mganalytical, genericindependent laboratory 
fatty acid 22:6 n-3 (DHA)0mganalytical, genericindependent laboratory 
cholesterol (GC)0mganalytical, genericindependent laboratory 
sterols, total11.6mganalytical, genericindependent laboratory476
Minerals
calcium7.0mgother method typefood composition table391
iron, total0.4mgother method typefood composition table391
iodide (iodine)1.0µgother method typefood composition table391
potassium360.0mgother method typefood composition table391
magnesium33.0mgother method typefood composition table391
sodium0.3mgother method typefood composition table391
salt0.8mgsummation from constituent componentsvalue created within host-system 
phosphorus26.0mgother method typefood composition table391
selenium, total1.0µgother method typefood composition table272
zinc0.2mgother method typefood composition table391
Nitrogen Components
tryptophan13.0mgimputed/estimated, genericvalue created within host-system 
Vitamins
folate (HPLC)12.5µgsummation from constituent componentsvalue created within host-system 
niacin equivalents, total0.9mgsummation from constituent componentsvalue created within host-system 
niacin, preformed (nicotinic acid + nicotinamide)0.7mgother method typefood composition table292
vitamers pyridoxine (hydrochloride)0.50mgother method typefood composition table191
riboflavine0.06mgother method typefood composition table391
thiamin (vitamin B1)0.04mgother method typefood composition table206
vitamin B-12 (cobalamin)0µgother method typefood composition table292
vitamin C (ascorbic acid)10.0mgother method typefood composition table391
vitamin A retinol activity equivalents1.7µgsummation from constituent componentsvalue created within host-system 
carotenoids, total29.7µgsummation from constituent componentsvalue created within host-system 
vitamin D0µgother method typefood composition table391
vitamin E alphatocopherol0.2mgsummation from constituent componentsvalue created within host-system 
vitamin K, total0.50µgother method typefood composition table215

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