Mixed fruit, dried

Food number: 427
Food type: Food
Processing method: Dried
Ingredient class: Other fruits
Food use class: Snacks
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		3%
protein, total		6%
carbohydrate, available		81%
alcohol		0%
fibre, total		7%
organic acids, total		3%
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		0%

Percentage of energy from carbohydrates
sugars, total		80%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	932 (223)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	43.9	g	summation from constituent components	value created within host-system
fat, total	0.8	g	other method type	food composition table	391
protein, total	3.5	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	2.5	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	43.9	g	summation from constituent components	value created within host-system
sucrose	12.1	g	calculated as recipe	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	16.6	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	8.2	g	calculated as recipe	value created within host-system
fibre, water-insoluble	5.3	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	3.6	g	calculated as recipe	value created within host-system
glucose	15.2	g	calculated as recipe	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	< 0.1	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)	39	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	12	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, generic	value created within host-system
sterols, total	49.7	mg	calculated, generic	value created within host-system	476
Minerals
sodium	9.4	mg	other method type	food composition table	391
salt	24.0	mg	summation from constituent components	value created within host-system
potassium	790.0	mg	other method type	food composition table	391
magnesium	48.0	mg	other method type	food composition table	391
calcium	59.0	mg	other method type	food composition table	391
phosphorus	74.0	mg	other method type	food composition table	391
iron, total	1.7	mg	other method type	food composition table	391
zinc	2.3	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	0.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	12.3	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	79.0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	3.0	mg	summation from constituent components	value created within host-system
vitamin K, total	25.23	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	5.0	mg	other method type	food composition table	391
folate (HPLC)	15.0	µg	other method type	food composition table	292
niacin equivalents, total	1.7	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.5	mg	calculated as recipe	value created within host-system
riboflavine	0.10	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.05	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	292
vitamers pyridoxine (hydrochloride)	0.27	mg	summation from constituent components	value created within host-system
carotenoids, total	1325.0	µg	summation from constituent components	value created within host-system

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