Tomato puree

Food number: 354
Food type: Food
Processing method: Canned
Ingredient class: Canned vegetables
Food use class: Condiments
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		2%
protein, total		24%
carbohydrate, available		69%
alcohol		0%
fibre, total		3%
organic acids, total		2%
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		41%
starch, total		1%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	318 (76)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	12.9	g	other method type	food composition table	148
fat, total	0.2	g	other method type	food composition table	391
protein, total	4.5	g	calculated, generic	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.6	g	calculated as recipe	value created within host-system
starch, total	0.2	g	imputed/estimated from related food	value created within host-system
sugars, total	7.8	g	summation from constituent components	value created within host-system
sucrose	< 0.1	g	imputed/estimated from related food	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	4.7	g	imputed/estimated from related food	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.0	g	calculated, generic	value created within host-system
fibre, water-insoluble	0.4	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.6	g	imputed/estimated from related food	value created within host-system
glucose	3.0	g	imputed/estimated from related food	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	0.2	g	calculated as recipe	value created within host-system
fatty acids, total	0.2	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)	125	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	11	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)	0.5	mg	calculated as recipe	value created within host-system
sterols, total	11.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	200.0	mg	other method type	food label, product information
salt	509.6	mg	summation from constituent components	value created within host-system
potassium	362.5	mg	other method type	food composition table	391
magnesium	13.8	mg	other method type	food composition table	391
calcium	11.3	mg	other method type	food composition table	391
phosphorus	37.5	mg	other method type	food composition table	391
iron, total	0.4	mg	other method type	food composition table	391
zinc	0.3	mg	other method type	food composition table	391
iodide (iodine)	23.5	µg	calculated as recipe	value created within host-system
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	36.0	mg	other method type	food composition table	148
Vitamins
vitamin A retinol activity equivalents	10.9	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	1.0	mg	summation from constituent components	value created within host-system
vitamin K, total	7.50	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	33.0	mg	other method type	food composition table	391
folate (HPLC)	8.0	µg	other method type	food composition table	165
niacin equivalents, total	4.1	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	3.5	mg	other method type	food composition table	148
riboflavine	0.05	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.09	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	165
vitamers pyridoxine (hydrochloride)	0.18	mg	summation from constituent components	value created within host-system
carotenoids, total	23417.5	µg	summation from constituent components	value created within host-system

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