Plum without stone

Food number: 11053
Food type: Food
Processing method: No treatment
Ingredient class: Malaceous fruit
Food use class: Fruits
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		6%
protein, total		7%
carbohydrate, available		73%
alcohol		0%
fibre, total		7%
organic acids, total		7%
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		71%
starch, total		2%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	196 (47)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	8.4	g	summation from constituent components	value created within host-system
fat, total	0.3	g	other method type	food composition table	191
protein, total	0.8	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	1.1	g	summation from constituent components	value created within host-system
starch, total	0.2	g	analytical, generic	independent laboratory	587
sugars, total	8.2	g	summation from constituent components	value created within host-system
sucrose	3.8	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	1.3	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	1.7	g	calculated from related food	value created within host-system
fibre, water-insoluble	1.0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.7	g	analytical, generic	independent laboratory	587
glucose	3.1	g	analytical, generic	independent laboratory	587
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	0.2	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	analytical, generic	independent laboratory
sterols, total	13.0	mg	analytical, generic	independent laboratory	476
Minerals
sodium	3.0	mg	other method type	food composition table	191
salt	7.6	mg	summation from constituent components	value created within host-system
potassium	220.0	mg	other method type	food composition table	391
magnesium	10.0	mg	other method type	food composition table	391
calcium	16.0	mg	other method type	food composition table	391
phosphorus	20.0	mg	other method type	food composition table	391
iron, total	0.3	mg	other method type	food composition table	391
zinc	0.1	mg	other method type	food composition table	391
iodide (iodine)	1.0	µg	other method type	food composition table	391
selenium, total	0.1	µg	other method type	food composition table	191
Nitrogen Components
tryptophan	4.0	mg	other method type	food composition table	191
Vitamins
vitamin A retinol activity equivalents	36.0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	191
vitamin E alphatocopherol	0.9	mg	summation from constituent components	value created within host-system
vitamin K, total	12.00	µg	other method type	food composition table	215
vitamin C (ascorbic acid)	5.0	mg	other method type	food composition table	191
folate (HPLC)	3.0	µg	other method type	food composition table	191
niacin equivalents, total	0.5	mg	other method type	food composition table	191
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	other method type	food composition table	577
riboflavine	0.12	mg	other method type	food composition table	191
thiamin (vitamin B1)	0.02	mg	other method type	food composition table	191
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	677.3	µg	summation from constituent components	value created within host-system

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