Cucumber salted, flavoured

Food number: 348
Food type: Food
Processing method: Canned
Ingredient class: Fruit vegetables
Food use class: Canned vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		4%
protein, total		14%
carbohydrate, available		62%
alcohol		0%
fibre, total		17%
organic acids, total		3%
sugar alcohols		0%

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

Percentage of energy from carbohydrates
sugars, total		61%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	83 (20)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	3.0	g	summation from constituent components	value created within host-system
fat, total	0.1	g	other method type	food composition table	391
protein, total	0.7	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	0.2	g	calculated as recipe	value created within host-system
starch, total	0	g	analytical, generic	independent laboratory	587
sugars, total	3.0	g	summation from constituent components	value created within host-system
sucrose	1.3	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	1.0	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.8	g	calculated, generic	value created within host-system
fibre, water-insoluble	1.2	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.6	g	analytical, generic	independent laboratory	587
glucose	0.7	g	analytical, generic	independent laboratory	587
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)	13	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	22	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	6.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	910.0	mg	other method type	food composition table	391
salt	2318.7	mg	summation from constituent components	value created within host-system
potassium	140.0	mg	other method type	food composition table	391
magnesium	9.5	mg	other method type	food composition table	391
calcium	15.0	mg	other method type	food composition table	391
phosphorus	19.0	mg	other method type	food composition table	391
iron, total	0.5	mg	other method type	food composition table	391
zinc	0.2	mg	other method type	food composition table	391
iodide (iodine)	1.0	µg	other method type	food composition table	391
selenium, total	0.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	8.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	14.9	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	12.68	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	8.0	mg	other method type	food composition table	391
folate (HPLC)	8.0	µg	other method type	food composition table	165
niacin equivalents, total	0.3	mg	other method type	food composition table	391
niacin, preformed (nicotinic acid + nicotinamide)	0.2	mg	calculated as recipe	value created within host-system
riboflavine	0.09	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.04	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	165
vitamers pyridoxine (hydrochloride)	0.01	mg	summation from constituent components	value created within host-system
carotenoids, total	690.2	µg	summation from constituent components	value created within host-system

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