Beansprouts and alfalfa srouts, average

Food number: 384
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		17%
protein, total		46%
carbohydrate, available		29%
alcohol		0%
fibre, total		8%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		2%
fatty acids, total polyunsaturated		10%

Percentage of energy from carbohydrates
sugars, total		9%
starch, total		20%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	150 (36)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	2.6	g	other method type	food composition table	59
fat, total	0.7	g	other method type	food composition table	391
protein, total	4.0	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	g	summation from constituent components	value created within host-system
starch, total	1.8	g	other method type	food composition table	59
sugars, total	0.8	g	other method type	food composition table	165
sucrose	0	g	other method type	food composition table	148
lactose	0	g	other method type	food composition table	148
fructose	0	g	other method type	food composition table	505
sugar alcohols	0	g	summation from constituent components	value created within host-system
fibre, total	1.5	g	other method type	food composition table	59
fibre, water-insoluble	1.0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.6	g	calculated, generic	value created within host-system
glucose	0	g	other method type	food composition table	505
maltose	0	g	other method type	food composition table	148
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.6	g	summation from constituent components	value created within host-system
fatty acids, total	0.6	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.1	g	other method type	food composition table
fatty acids, total monounsaturated cis	0.1	g	other method type	food composition table	165
fatty acids, total polyunsaturated	0.4	g	other method type	food composition table
fatty acids, total trans	0	g	imputed/estimated, generic	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	138	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	96	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 from related food	value created within host-system
sterols, total	19.8	mg	calculated from related food	value created within host-system	476
Minerals
sodium	6.0	mg	calculated as recipe	value created within host-system
salt	15.3	mg	calculated as recipe	value created within host-system
potassium	79.0	mg	other method type	food composition table	165
magnesium	27.0	mg	other method type	food composition table	165
calcium	20.0	mg	other method type	food composition table	391
phosphorus	62.0	mg	calculated as recipe	value created within host-system
iron, total	1.6	mg	other method type	food composition table	391
zinc	0.9	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	1.0	µg	other method type	food composition table	165
Nitrogen Components
tryptophan	37.0	mg	other method type	food composition table	191
Vitamins
vitamin A retinol activity equivalents	3.2	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	147.00	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	32.1	mg	other method type	food composition table	391
folate (HPLC)	48.5	µg	calculated, generic	value created within host-system
niacin equivalents, total	1.1	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	other method type	food composition table	148
riboflavine	0.19	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.20	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.06	mg	other method type	food composition table	276
carotenoids, total	38.0	µg	summation from constituent components	value created within host-system

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