Jerusalem artichoke

Food number: 310
Food type: Food
Processing method: No treatment
Ingredient class: Root vegetables and tubers
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		4%
protein, total		4%
carbohydrate, available		73%
alcohol		0%
fibre, total		17%
organic acids, total		2%
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		1%

Percentage of energy from carbohydrates
sugars, total		9%
starch, total		64%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	191 (46)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	8.2	g	summation from constituent components	value created within host-system
fat, total	0.2	g	other method type	food composition table	391
protein, total	0.5	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.3	g	calculated as recipe	value created within host-system
starch, total	7.2	g	imputed/estimated from related food	value created within host-system
sugars, total	1.0	g	summation from constituent components	value created within host-system
sucrose	0.6	g	imputed/estimated, generic	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.2	g	imputed/estimated, generic	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	4.0	g	calculated, generic	value created within host-system
fibre, water-insoluble	3.0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.0	g	imputed/estimated, generic	value created within host-system
glucose	0.2	g	imputed/estimated, generic	value created within host-system
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	< 0.1	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)	24	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	36	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)	0.3	mg	calculated from related food	value created within host-system
sterols, total	5.2	mg	calculated from related food	value created within host-system	476
Minerals
sodium	3.0	mg	other method type	food composition table	47
salt	7.6	mg	summation from constituent components	value created within host-system
potassium	560.0	mg	other method type	food composition table	47
magnesium	16.0	mg	other method type	food composition table	47
calcium	25.0	mg	other method type	food composition table	47
phosphorus	78.0	mg	other method type	food composition table	47
iron, total	3.4	mg	other method type	food composition table	47
zinc	0	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	0.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	14.0	mg	other method type	food composition table	510
Vitamins
vitamin A retinol activity equivalents	0.3	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	<0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	1.44	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	5.0	mg	other method type	food composition table	391
folate (HPLC)	13.0	µg	other method type	food composition table	165
niacin equivalents, total	1.5	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.3	mg	other method type	food composition table	510
riboflavine	0.05	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.20	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	165
vitamers pyridoxine (hydrochloride)	0.11	mg	summation from constituent components	value created within host-system
carotenoids, total	28.9	µg	summation from constituent components	value created within host-system

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