Exotic fruit average, mango, papaya, without skin

Food number: 11071
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		6%
protein, total		7%
carbohydrate, available		77%
alcohol		0%
fibre, total		7%
organic acids, total		3%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		77%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	237 (57)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	10.7	g	summation from constituent components	value created within host-system
fat, total	0.4	g	imputed/estimated from related food	value created within host-system
protein, total	1.0	g	summation from constituent components	value created within host-system
alcohol	0	g	estimated according to logical deduction	value created within host-system
Carbohydrate Components
organic acids, total	0.5	g	summation from constituent components	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	10.7	g	summation from constituent components	value created within host-system
sucrose	8.0	g	imputed/estimated from related food	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	1.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.1	g	other method type	food composition table	206
fibre, water-insoluble	1.3	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.8	g	calculated as recipe	value created within host-system
glucose	1.4	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, calculated as TAG equivalents	0.3	g	calculated, generic	value created within host-system
fatty acids, total	0.2	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	< 0.1	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)	40	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	50	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	15.0	mg	calculated as recipe	value created within host-system
Minerals
sodium	1.0	mg	calculated as recipe	value created within host-system
salt	2.5	mg	calculated as recipe	value created within host-system
potassium	235.0	mg	imputed/estimated from related food	value created within host-system
magnesium	20.0	mg	imputed/estimated from related food	value created within host-system
calcium	10.0	mg	imputed/estimated from related food	value created within host-system
phosphorus	30.0	mg	imputed/estimated from related food	value created within host-system
iron, total	0.7	mg	imputed/estimated from related food	value created within host-system
zinc	< 0.1	mg	imputed/estimated from related food	value created within host-system
iodide (iodine)	1.0	µg	imputed/estimated from related food	value created within host-system
selenium, total	0.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	5.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	9.3	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	estimated according to logical deduction	value created within host-system
vitamin E alphatocopherol	1.0	mg	summation from constituent components	value created within host-system
vitamin K, total	1.50	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	29.0	mg	imputed/estimated from related food	value created within host-system
folate (HPLC)	3.0	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.7	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.6	mg	calculated as recipe	value created within host-system
riboflavine	0.07	mg	imputed/estimated from related food	value created within host-system
thiamin (vitamin B1)	0.03	mg	imputed/estimated from related food	value created within host-system
vitamin B-12 (cobalamin)	0	µg	estimated according to logical deduction	value created within host-system
vitamers pyridoxine (hydrochloride)	0.03	mg	calculated as recipe	value created within host-system
carotenoids, total	695.0	µg	calculated, generic	value created within host-system

Share |

Feedback |