Cherry without stone

Food number: 11052
Food type: Food
Processing method: No treatment
Ingredient class: Other fruits
Food use class: Fruits
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		2%
protein, total		6%
carbohydrate, available		84%
alcohol		0%
fibre, total		5%
organic acids, total		3%
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		83%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	232 (56)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	11.4	g	summation from constituent components	value created within host-system
fat, total	0.1	g	other method type	food composition table	191
protein, total	0.9	g	summation from constituent components	value created within host-system
alcohol	0	g	calculated from related food	value created within host-system
Carbohydrate Components
organic acids, total	0.6	g	summation from constituent components	value created within host-system
starch, total	0	g	other method type	food composition table	59
sugars, total	11.4	g	summation from constituent components	value created within host-system
sucrose	0.2	g	other method type	food composition table	292
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	5.3	g	other method type	food composition table	292
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	1.5	g	other method type	food composition table	59
fibre, water-insoluble	0.4	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.5	g	analytical, generic	food composition table	292
glucose	5.9	g	other method type	food composition table	292
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.4	g	calculated, generic	value created within host-system
fatty acids, total	0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated, generic	value created within host-system
sterols, total	12.2	mg	calculated, generic	value created within host-system	476
Minerals
sodium	2.0	mg	other method type	food composition table	191
salt	5.1	mg	summation from constituent components	value created within host-system
potassium	174.5	mg	other method type	food composition table	47
magnesium	8.5	mg	other method type	food composition table	47
calcium	18.0	mg	other method type	food composition table	47
phosphorus	16.0	mg	other method type	food composition table	47
iron, total	0.3	mg	other method type	food composition table	47
zinc	0.1	mg	other method type	food composition table	191
iodide (iodine)	0.2	µg	other method type	food composition table	191
selenium, total	0.1	µg	other method type	food composition table	191
Nitrogen Components
tryptophan	7.0	mg	other method type	food composition table	191
Vitamins
vitamin A retinol activity equivalents	5.7	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	206
vitamin E alphatocopherol	<0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	1.50	µg	other method type	food composition table	215
vitamin C (ascorbic acid)	10.0	mg	other method type	food composition table	191
folate (HPLC)	5.0	µg	other method type	food composition table	292
niacin equivalents, total	0.3	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.2	mg	other method type	food composition table	510
riboflavine	0.07	mg	other method type	food composition table	206
thiamin (vitamin B1)	0.05	mg	other method type	food composition table	206
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	292
vitamers pyridoxine (hydrochloride)	0.04	mg	other method type	food composition table	191
carotenoids, total	69.0	µg	summation from constituent components	value created within host-system

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