Peach in syrup

Food number: 411
Food type: Food
Processing method: Canned
Ingredient class: Canned fruits
Food use class: Fruit and berry salads
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		1%
protein, total		5%
carbohydrate, available		91%
alcohol		0%
fibre, total		2%
organic acids, total		1%
sugar alcohols		0%

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

Percentage of energy from carbohydrates
sugars, total		90%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	286 (68)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	15.2	g	summation from constituent components	value created within host-system
fat, total	0.1	g	other method type	food composition table	391
protein, total	0.8	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	0.3	g	calculated as recipe	value created within host-system
starch, total	0	g	analytical, generic	independent laboratory	587
sugars, total	15.2	g	summation from constituent components	value created within host-system
sucrose	7.8	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	3.2	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.8	g	calculated, generic	value created within host-system
fibre, water-insoluble	0.5	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.3	g	analytical, generic	independent laboratory	587
glucose	4.2	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	summation from constituent components	value created within host-system
fatty acids, total	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	28	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	20	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0	mg	calculated as recipe	value created within host-system
sterols, total	7.5	mg	calculated as recipe	value created within host-system
Minerals
sodium	1.5	mg	other method type	food composition table	391
salt	3.8	mg	summation from constituent components	value created within host-system
potassium	100.0	mg	other method type	food composition table	391
magnesium	6.0	mg	other method type	food composition table	391
calcium	2.0	mg	other method type	food composition table	391
phosphorus	10.0	mg	other method type	food composition table	391
iron, total	0.3	mg	other method type	food composition table	391
zinc	0.3	mg	other method type	food composition table	391
iodide (iodine)	1.0	µg	other method type	food composition table	391
selenium, total	0.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	2.0	mg	other method type	food composition table	510
Vitamins
vitamin A retinol activity equivalents	11.7	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	2.0	mg	summation from constituent components	value created within host-system
vitamin K, total	0.75	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	3.0	mg	other method type	food composition table	391
folate (HPLC)	7.0	µg	other method type	food composition table	292
niacin equivalents, total	0.6	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.6	mg	other method type	food composition table	510
riboflavine	0.02	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.01	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	292
vitamers pyridoxine (hydrochloride)	0.02	mg	summation from constituent components	value created within host-system
carotenoids, total	210.0	µg	summation from constituent components	value created within host-system

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