Brazil nut

Food number: 32464
Food type: Food
Processing method: No treatment
Ingredient class: Nuts and seeds
Food use class: Snacks
Edible proportion: 100%
Reference: 292
Special diets
Food portions

Total energy content is divided into
fat, total		87%
protein, total		9%
carbohydrate, available		2%
alcohol		0%
fibre, total		2%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		20%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		32%
fatty acids, total polyunsaturated		27%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	2805 (670)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	2.6	g	summation from constituent components	value created within host-system
fat, total	66.4	g	other method type	food composition table	926
protein, total	14.3	g	other method type	food composition table	926
alcohol	0	g	other method type	food composition table	926
Carbohydrate Components
organic acids, total	0	g	other method type	value created within host-system
starch, total	0.3	g	other method type	food composition table	926
sugars, total	2.3	g	other method type	food composition table	926
sucrose	2.3	g	other method type	food composition table	926
lactose	0	g	other method type	food composition table	926
fructose	0	g	other method type	food composition table	926
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	7.5	g	other method type	food composition table	926
fibre, water-insoluble	1.4	g	other method type	food composition table	292
polysaccharides, non-cellulosic, water-soluble	1.3	g	other method type	food composition table	292
glucose	0	g	other method type	food composition table	292
maltose	0	g	other method type	food composition table	292
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	41.2	g	summation from constituent components	value created within host-system
fatty acids, total	39.4	g	summation from constituent components	value created within host-system
fatty acids, total saturated	15.1	g	other method type	food composition table	926
fatty acids, total monounsaturated cis	24.5	g	other method type	food composition table	926
fatty acids, total polyunsaturated	20.6	g	other method type	food composition table	926
fatty acids, total trans	0	g	estimated according to logical deduction	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	7782	mg	other method type	food composition table	746
fatty acid 18:3 n-3 (alpha-linolenic acid)	17	mg	other method type	food composition table	926
fatty acid 20:5 n-3 (EPA)	0	mg	other method type	food composition table	926
fatty acid 22:6 n-3 (DHA)	0	mg	other method type	food composition table	926
cholesterol (GC)	0	mg	other method type	food composition table	926
Minerals
sodium	3.0	mg	other method type	food composition table	926
salt	7.6	mg	calculations including conversion factors	value created within host-system
potassium	659.0	mg	other method type	food composition table	926
magnesium	376.0	mg	other method type	other acquisition type	926
calcium	160.0	mg	other method type	food composition table	926
phosphorus	725.0	mg	other method type	food composition table	926
iron, total	2.4	mg	other method type	food composition table	926
zinc	4.1	mg	other method type	food composition table	926
iodide (iodine)	20.0	µg	other method type	food composition table	292
selenium, total	1917.0	µg	other method type	food composition table	926
Nitrogen Components
tryptophan	3.0	mg	other method type	food composition table	926
Vitamins
vitamin A retinol activity equivalents	0	µg	other method type	food composition table	926
vitamin D	0	µg	other method type	food composition table	292
vitamin E alphatocopherol	7.2	mg	other method type	food composition table	292
vitamin K, total	0	µg	imputed/estimated from related food	food composition table	926
vitamin C (ascorbic acid)	0.7	mg	other method type	food composition table	926
folate (HPLC)	22.0	µg	other method type	food composition table	926
niacin equivalents, total	0.3	mg	other method type	food composition table	926
niacin, preformed (nicotinic acid + nicotinamide)	0.3	mg	other method type	food composition table	926
riboflavine	0.04	mg	other method type	food composition table	926
thiamin (vitamin B1)	0.62	mg	other method type	food composition table	926
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	292
vitamers pyridoxine (hydrochloride)	0.10	mg	other method type	food composition table	926
carotenoids, total	0	µg	other method type	value created within host-system	926

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