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Sweet pepper red

Total energy content is divided into
fat, total ********* 9%
protein, total ************* 13%
carbohydrate, available ***************************************************************** 65%
alcohol   0%
fibre, total ************* 13%
organic acids, total   0%
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 **************************************************************** 64%
starch, total   0%

Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisition Reference
Macro-components
energy,calculated119 (28)kJ (kcal)summation from constituent componentsvalue created within host-system 
carbohydrate, available4.5gsummation from constituent componentsvalue created within host-system 
fat, total0.3gother method typefood composition table1207
protein, total0.9gsummation from constituent componentsvalue created within host-system 
alcohol0gother method typefood composition table191
Carbohydrate Components
fibre, total1.9gother method typefood composition table148
organic acids, total0gsummation from constituent componentsvalue created within host-system 
sugar alcohols0gsummation from constituent componentsvalue created within host-system 
starch, total0ganalytical, genericindependent laboratory587
sugars, total4.5gsummation from constituent componentsvalue created within host-system 
fructose2.1ganalytical, genericindependent laboratory587
glucose2.3ganalytical, genericindependent laboratory587
lactose0gestimated according to logical deductionvalue created within host-system 
maltose0gother method typefood composition table148
sucrose0.1ganalytical, genericindependent laboratory587
polysaccharides, non-cellulosic, water-soluble0.9ganalytical, genericindependent laboratory587
fibre, water-insoluble1.0gsummation from constituent componentsvalue created within host-system587
Fat
fatty acids, total0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total polyunsaturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total monounsaturated cis< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total saturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total trans0gestimated according to logical deductionvalue created within host-system 
fatty acids, total n-3 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-6 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acid 18:2 cis,cis n-6 (linoleic acid)45.000mgother method typefood composition table1207
fatty acid 18:3 n-3 (alpha-linolenic acid)25.000mgother method typefood composition table1207
fatty acid 20:5 n-3 (EPA)0mgestimated according to logical deductionvalue created within host-system 
fatty acid 22:6 n-3 (DHA)0mgestimated according to logical deductionvalue created within host-system 
cholesterol (GC)0mgcalculated from related foodvalue created within host-system 
sterols, total21.5mgcalculated from related foodvalue created within host-system476
Minerals
calcium9.0mgother method typefood composition table 
iron, total0.6mgother method typefood composition table 
iodide (iodine)1.0µgcalculated from related foodvalue created within host-system 
potassium290.0mgother method typefood composition table 
magnesium14.0mgother method typefood composition table 
sodium3.5mgother method typefood composition table 
salt8.9mgsummation from constituent componentsvalue created within host-system 
phosphorus30.0mgother method typefood composition table 
selenium, total0.2µganalytical, genericindependent laboratory110
zinc0.1mgother method typefood composition table148
Nitrogen Components
tryptophan12.0mgcalculated, genericvalue created within host-system 
Vitamins
folate (HPLC)55.9µgsummation from constituent componentsvalue created within host-system 
niacin equivalents, total1.5mgsummation from constituent componentsvalue created within host-system 
niacin, preformed (nicotinic acid + nicotinamide)1.3mgother method typefood composition table148
vitamers pyridoxine (hydrochloride)0.45mgother method typefood composition table191
riboflavine0.12mgother method typefood composition table191
thiamin (vitamin B1)0.04mgother method typefood composition table191
vitamin B-12 (cobalamin)0µgother method typefood composition table148
vitamin C (ascorbic acid)184.8mganalytical, genericindependent laboratory94
vitamin A retinol activity equivalents243.8µgsummation from constituent componentsvalue created within host-system 
carotenoids, total6196.2µgsummation from constituent componentsvalue created within host-system 
vitamin D0µgother method typefood composition table148
vitamin E alphatocopherol2.2mgsummation from constituent componentsvalue created within host-system 
vitamin K, total4.60µgsummation from constituent componentsvalue created within host-system 

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