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Macadamia nut

Total energy content is divided into
fat, total ******************************************************************************************* 91%
protein, total **** 4%
carbohydrate, available *** 3%
alcohol   0%
fibre, total ** 2%
organic acids, total   0%
sugar alcohols   0%

Percentage of energy from fatty acids
fatty acids, total saturated ************** 14%
fatty acids, total trans   0%
fatty acids, total monounsaturated cis ********************************************************************** 70%
fatty acids, total polyunsaturated ** 2%

Percentage of energy from carbohydrates
sugars, total *** 3%
starch, total * 1%

Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisition Reference
Macro-components
energy,calculated3102 (741)kJ (kcal)summation from constituent componentsvalue created within host-system 
carbohydrate, available5.6gsummation from constituent componentsvalue created within host-system 
fat, total75.8gother method typefood composition table926
protein, total7.9gother method typefood composition table926
alcohol0gcalculated as recipevalue created within host-system 
Carbohydrate Components
fibre, total8.6gother method typefood composition table926
organic acids, total0gcalculated as recipevalue created within host-system 
sugar alcohols0gcalculated as recipevalue created within host-system 
starch, total1.0gother method typefood composition table296
sugars, total4.6gsummation from constituent componentsvalue created within host-system 
fructose<0.1gother method typefood composition table926
galactose0gcalculated as recipevalue created within host-system 
glucose<0.1gother method typefood composition table926
lactose0gother method typefood composition table926
maltose0gcalculated as recipevalue created within host-system 
sucrose4.4gother method typefood composition table926
polysaccharides, non-cellulosic, water-soluble0gcalculated as recipevalue created within host-system 
fibre, water-insoluble0gcalculated as recipevalue created within host-system 
Fat
fatty acids, total72.4gsummation from constituent componentsvalue created within host-system 
fatty acids, total polyunsaturated1.5gother method typefood composition table926
fatty acids, total monounsaturated cis58.9gsummation from constituent componentsvalue created within host-system 
fatty acids, total saturated12.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total trans0gcalculated as recipevalue created within host-system 
fatty acids, total n-3 polyunsaturated0.2gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-6 polyunsaturated1.3gsummation from constituent componentsvalue created within host-system 
fatty acid 18:2 cis,cis n-6 (linoleic acid)1296.000mgother method typeother acquisition type926
fatty acid 18:3 n-3 (alpha-linolenic acid)206.000mgother method typeother acquisition type926
fatty acid 20:5 n-3 (EPA)0mgestimated according to logical deductionvalue created within host-system926
fatty acid 22:6 n-3 (DHA)0mgestimated according to logical deductionvalue created within host-system926
cholesterol (GC)0mgother method typefood composition table926
sterols, total116.0mgother method typefood composition table926
Minerals
calcium85.0mgother method typefood composition table926
iron, total3.7mgother method typefood composition table926
potassium368.0mgother method typefood composition table926
magnesium130.0mgother method typefood composition table926
sodium5.0mgother method typefood composition table926
salt12.7mgcalculations including conversion factorsvalue created within host-system 
phosphorus188.0mgother method typefood composition table926
selenium, total3.6µgother method typefood composition table926
zinc1.3mgother method typefood composition table926
Nitrogen Components
tryptophan67.0mgother method typefood composition table926
Vitamins
folate (HPLC)11.0µgother method typefood composition table926
niacin equivalents, total3.6mgsummation from constituent componentsvalue created within host-system 
niacin, preformed (nicotinic acid + nicotinamide)2.5mgother method typeother acquisition type926
vitamers pyridoxine (hydrochloride)0.28mgother method typefood composition table926
riboflavine0.16mgother method typefood composition table926
thiamin (vitamin B1)1.20mgother method typefood composition table926
vitamin B-12 (cobalamin)0µgother method typefood composition table926
vitamin C (ascorbic acid)1.2mgother method typefood composition table926
vitamin A retinol activity equivalents0µgsummation from constituent componentsvalue created within host-system 
vitamin D0µgestimated according to logical deductionvalue created within host-system 
vitamin E alphatocopherol0.5mgother method typefood composition table926

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