Sea buckthorn berry

Food number: 455
Scientific name: Hippophae rhamnoides
Food type: Food
Processing method: No treatment
Ingredient class: Berries
Food use class: Berries
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		49%
protein, total		3%
carbohydrate, available		28%
alcohol		0%
fibre, total		13%
organic acids, total		7%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		8%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		16%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		28%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	377 (90)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	6.3	g	summation from constituent components	value created within host-system
fat, total	5.0	g	other method type	food composition table	391
protein, total	0.7	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	2.0	g	other method type	food composition table	185
starch, total	0	g	estimated according to logical deduction	value created within host-system
sugars, total	6.3	g	summation from constituent components	value created within host-system
sucrose	< 0.1	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	2.5	g	imputed/estimated from related food	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	6.0	g	imputed/estimated from related food	value created within host-system
fibre, water-insoluble	5.1	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.9	g	imputed/estimated from related food	value created within host-system
glucose	3.7	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	2.9	g	summation from constituent components	value created within host-system
fatty acids, total	2.8	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.8	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	1.6	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	0.3	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)	250	mg	analytical, generic	independent laboratory	379
fatty acid 18:3 n-3 (alpha-linolenic acid)	90	mg	analytical, generic	independent laboratory	379
fatty acid 20:5 n-3 (EPA)	0	mg	imputed/estimated from related food	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	estimated according to logical deduction	value created within host-system
cholesterol (GC)	0	mg	calculated, generic	value created within host-system
sterols, total	17.8	mg	calculated, generic	value created within host-system	476
Minerals
sodium	3.5	mg	other method type	food composition table	185
salt	8.9	mg	summation from constituent components	value created within host-system
potassium	133.0	mg	other method type	food composition table	185
magnesium	30.0	mg	other method type	food composition table	185
calcium	42.0	mg	other method type	food composition table	185
phosphorus	8.6	mg	other method type	food composition table	185
iron, total	0.4	mg	other method type	food composition table	185
zinc	0	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	< 0.1	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	9.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	2.6	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	11.33	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	165.0	mg	other method type	food composition table	391
folate (HPLC)	10.0	µg	other method type	food composition table	185
niacin equivalents, total	0.4	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.3	mg	other method type	food composition table	185
riboflavine	0.07	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.18	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0.13	mg	summation from constituent components	value created within host-system
carotenoids, total	158.6	µg	summation from constituent components	value created within host-system

Share |

Feedback |