Swiss chard

Food number: 360
Food type: Food
Processing method: No treatment
Ingredient class: Leaf vegetables
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		15%
protein, total		33%
carbohydrate, available		35%
alcohol		0%
fibre, total		16%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		7%

Percentage of energy from carbohydrates
sugars, total		35%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	72 (17)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	1.5	g	summation from constituent components	value created within host-system
fat, total	0.3	g	other method type	food composition table	391
protein, total	1.4	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	<0.1	g	calculated as recipe	value created within host-system
starch, total	0	g	estimated according to logical deduction	value created within host-system
sugars, total	1.5	g	summation from constituent components	value created within host-system
sucrose	1.3	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	0.1	g	imputed/estimated from related food	value created within host-system
sugar alcohols	0	g	summation from constituent components	value created within host-system
fibre, total	1.4	g	calculated, generic	value created within host-system
fibre, water-insoluble	0.7	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.7	g	imputed/estimated from related food	value created within host-system
glucose	0.1	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)	29	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	101	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, generic	value created within host-system
sterols, total	11.5	mg	calculated, generic	value created within host-system	476
Minerals
sodium	118.5	mg	other method type	food composition table	391
salt	301.9	mg	summation from constituent components	value created within host-system
potassium	470.0	mg	other method type	food composition table	391
magnesium	59.0	mg	other method type	food composition table	391
calcium	88.0	mg	other method type	food composition table	391
phosphorus	30.0	mg	other method type	food composition table	391
iron, total	1.3	mg	other method type	food composition table	391
zinc	0.9	mg	other method type	food composition table	391
iodide (iodine)	1.0	µg	other method type	food composition table	391
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	23.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	178.4	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.9	mg	summation from constituent components	value created within host-system
vitamin K, total	192.50	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	39.0	mg	other method type	food composition table	391
folate (HPLC)	30.0	µg	other method type	food composition table	165
niacin equivalents, total	0.8	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	other method type	food composition table	394
riboflavine	0.16	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.10	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	165
vitamers pyridoxine (hydrochloride)	0.27	mg	summation from constituent components	value created within host-system
carotenoids, total	5233.5	µg	summation from constituent components	value created within host-system

Share |

Feedback |