Rose hip puree without sugar

Food number: 11065
Food type: Food
Processing method: Frozen
Ingredient class: Canned fruits
Food use class: Jams and marmalades
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		0%
protein, total		3%
carbohydrate, available		66%
alcohol		0%
fibre, total		15%
organic acids, total		16%
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		74%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	331 (79)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	13.0	g	calculated on component profile	food label, product information
fat, total	0	g	calculated on component profile	food label, product information
protein, total	0.6	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	4.0	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	14.3	g	calculated as recipe	value created within host-system
sucrose	2.1	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	6.8	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	6.0	g	other method type	food composition table	191
fibre, water-insoluble	9.5	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	4.5	g	calculated as recipe	value created within host-system
glucose	5.5	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
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 as recipe	value created within host-system
sterols, total	23.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	31.2	mg	calculated as recipe	value created within host-system
salt	79.5	mg	calculated as recipe	value created within host-system
potassium	533.0	mg	calculated as recipe	value created within host-system
magnesium	135.2	mg	calculated as recipe	value created within host-system
calcium	334.1	mg	calculated as recipe	value created within host-system
iron, total	0.6	mg	calculated as recipe	value created within host-system
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	1230.1	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	imputed/estimated, generic	value created within host-system
vitamin E alphatocopherol	1.6	mg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	415.0	mg	calculated on component profile	food label, product information
folate (HPLC)	67.6	µg	calculated as recipe	value created within host-system
riboflavine	0.09	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.08	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated from related food	value created within host-system
vitamers pyridoxine (hydrochloride)	0.01	mg	summation from constituent components	value created within host-system
carotenoids, total	14820.0	µg	summation from constituent components	value created within host-system

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