Kiwi fruit, average, with peel

Food number: 28939
Scientific name: Actinidia chinensis
Food type: Food
Processing method: No treatment
Ingredient class: Other fruits
Food use class: Fruits
Edible proportion: 92%
Special diets
Food portions

Total energy content is divided into
fat, total		11%
protein, total		0%
carbohydrate, available		62%
alcohol		0%
fibre, total		11%
organic acids, total		16%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		2%
fatty acids, total polyunsaturated		10%

Percentage of energy from carbohydrates
sugars, total		59%
starch, total		3%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	180 (43)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	6.5	g	calculated as recipe	value created within host-system
fat, total	0.6	g	calculated as recipe	value created within host-system
protein, total	0	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	2.3	g	calculated as recipe	value created within host-system
starch, total	0.3	g	calculated as recipe	value created within host-system
sugars, total	6.2	g	calculated as recipe	value created within host-system
sucrose	0.3	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	3.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.5	g	calculated as recipe	value created within host-system
fibre, water-insoluble	2.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.0	g	calculated as recipe	value created within host-system
glucose	2.9	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	0.6	g	calculated as recipe	value created within host-system
fatty acids, total	0.6	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	0.5	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)	64	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	407	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	16.7	mg	calculated as recipe	value created within host-system
Minerals
sodium	2.8	mg	calculated as recipe	value created within host-system
salt	7.0	mg	calculated as recipe	value created within host-system
potassium	248.4	mg	calculated as recipe	value created within host-system
magnesium	12.0	mg	calculated as recipe	value created within host-system
calcium	24.8	mg	calculated as recipe	value created within host-system
phosphorus	36.8	mg	calculated as recipe	value created within host-system
iron, total	0.2	mg	calculated as recipe	value created within host-system
zinc	< 0.1	mg	calculated as recipe	value created within host-system
iodide (iodine)	0	µg	calculated as recipe	value created within host-system
selenium, total	0.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	16.6	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	3.4	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	0.7	mg	summation from constituent components	value created within host-system
vitamin K, total	31.56	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	61.6	mg	calculated as recipe	value created within host-system
folate (HPLC)	38.6	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.3	mg	calculated as recipe	value created within host-system
riboflavine	0.05	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	< 0.01	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)	0.11	mg	calculated as recipe	value created within host-system
carotenoids, total	208.6	µg	summation from constituent components	value created within host-system

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