Prune with stone, dried

Food number: 28919
Food type: Food
Processing method: Dried
Ingredient class: Malaceous fruit
Food use class: Snacks
Edible proportion: 83%
Special diets
Food portions

Total energy content is divided into
fat, total		4%
protein, total		8%
carbohydrate, available		75%
alcohol		0%
fibre, total		8%
organic acids, total		5%
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		75%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	707 (169)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	31.2	g	calculated as recipe	value created within host-system
fat, total	0.7	g	calculated as recipe	value created within host-system
protein, total	3.5	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	2.6	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	31.2	g	calculated as recipe	value created within host-system
sucrose	7.1	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	12.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	7.1	g	calculated as recipe	value created within host-system
fibre, water-insoluble	5.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	2.1	g	calculated as recipe	value created within host-system
glucose	12.0	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	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total	< 0.1	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)	30	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	15	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	30.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	7.1	mg	calculated as recipe	value created within host-system
salt	18.0	mg	calculated as recipe	value created within host-system
potassium	738.7	mg	calculated as recipe	value created within host-system
magnesium	43.2	mg	calculated as recipe	value created within host-system
calcium	55.6	mg	calculated as recipe	value created within host-system
phosphorus	74.7	mg	calculated as recipe	value created within host-system
iron, total	1.7	mg	calculated as recipe	value created within host-system
zinc	0.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	2.5	µg	calculated as recipe	value created within host-system
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	9.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	12.5	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.5	mg	summation from constituent components	value created within host-system
vitamin K, total	28.29	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	2.5	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.1	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.9	mg	calculated as recipe	value created within host-system
riboflavine	0.28	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.05	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.21	mg	calculated as recipe	value created within host-system
carotenoids, total	285.8	µg	summation from constituent components	value created within host-system

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