Squash, zucchini, rå
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Næringsinnhold
| Næringstoff | Verdi | Ref |
|---|---|---|
| Spiselig del (edible portion) |
88% | 450a |
| Vann (water (moisture)) |
95g | 610 |
| Kilojoule (energy, total metabolisable) |
71kJ | 61a |
| Kilokalorier (energy, total metabolisable) |
17kcal | 61b |
| Fett (fat, total (total lipid)) |
0,20g | 610 |
| Mettede fettsyrer (fatty acids, total saturated fatty acids) |
0,10g | 450a |
| C12:0 (fatty acids) |
0,0048g | 460g |
| C14:0 (fatty acids) |
0,0016g | 460g |
| C16:0 (fatty acids) |
0,077g | 460g |
| C18:0 (fatty acids) |
0,0097g | 460g |
| Trans-umettede fettsyrer (fatty acids, total trans) |
0,0g | 50 |
| Cis-enumettede fettsyrer (fatty acids, total monounsaturated cis) |
0,0g | 60a |
| C16:1 sum (fatty acids) |
0,0032g | 460g |
| C18:1 sum (fatty acids, total monounsaturated cis) |
0,011g | 460g |
| Cis-flerumettede fettsyrer (fatty acids, total poly unsaturated cis) |
0,20g | 450a |
| C18:2n-6 (fatty acids) |
0,048g | 460g |
| C18:3n-3 (fatty acids) |
0,098g | 460g |
| C20:3n-3 (fatty acids) |
0,0g | 460g |
| C20:3n-6 (fatty acids) |
0,0g | 460g |
| C20:4n-3 (fatty acids) |
0,0g | 460g |
| C20:4n-6 (fatty acids) |
0,0g | 460g |
| C20:5n-3 (EPA) (fatty acids) |
0,0g | 460g |
| C22:5n-3 (DPA) (fatty acids) |
0,0g | 460g |
| C22:6n-3 (DHA) (fatty acids) |
0,0g | 460g |
| Omega-3 (fatty acids, total cis n-3) |
0,098g | 73f |
| Omega-6 (fatty acids, total cis n-6) |
0,048g | 74f |
| Kolesterol (cholesterol) |
0,0mg | 20 |
| Karbohydrat (carbohydrate) |
2,2g | 80 |
| Stivelse (starch, total) |
0,0g | 60a |
| Mono- og disakkarider (sugars, total) |
2,2g | 610 |
| Sukker, tilsatt (sugar, added) |
0,0g | 50 |
| Kostfiber (fibre, total dietary) |
0,50g | 610 |
| Protein (protein, total) |
1,3g | 610 |
| Salt (salt) |
0,0g | 83 |
| Alkohol (alcohol) |
0,0g | 50 |
| Vitamin A (vitamin A; retinol equiv) |
46RAE | 85 |
| Retinol (retinol (preformed vitamin A)) |
0,0µg | 20 |
| Beta-karoten (beta-carotene) |
550µg | 450a |
| Vitamin D (vitamin D) |
0,0µg | 50 |
| Vitamin E (vitamin E; a-tocoph equiv) |
0,31alfa-TE | 610 |
| Tiamin (thiamin) |
0,030mg | 610 |
| Riboflavin (riboflavin) |
0,020mg | 610 |
| Niacin (niacin, preformed) |
0,0mg | 60a |
| Vitamin B6 (vitamin B6, total) |
0,070mg | 610 |
| Folat (folate, total) |
34µg | 610 |
| Vitamin B12 (vitamin B12) |
0,0µg | 50 |
| Vitamin C (vitamin C (ascorbic acid)) |
5,0mg | 610 |
| Kalsium (calcium) |
27mg | 610 |
| Jern (iron, total) |
0,42mg | 610 |
| Natrium (sodium) |
0,0mg | 60a |
| Kalium (potassium) |
340mg | 610 |
| Magnesium (magnesium) |
24mg | 610 |
| Sink (zinc) |
0,27mg | 610 |
| Selen (selenium) |
1,3µg | 610 |
| Kopper (copper) |
0,080mg | 610 |
| Fosfor (phosphorus) |
40mg | 610 |
| Jod (iodine) |
1,2µg | 325 |
Kategorisering
LanguaL klassifisering:
- A0152
- Vegetable or vegetable product (US CFR)
- A0826
- Vegetable (excluding potato) (EUROFIR)
- B1208
- Squash
- C0140
- Fruit, peel present, core, pit or seed present
- E0150
- Whole, natural shape
- F0003
- Not heat-treated
- G0003
- Cooking method not applicable
- H0003
- No treatment applied
- J0001
- Preservation method not known
- K0003
- No packing medium used
- M0001
- Container or wrapping not known
- N0001
- Food contact surface not known
- P0024
- Human consumer, no age specification
Referanser
- 20
- Vurdert verdi.
- 50
- Vurdert som naturlig forekommende nullverdi, ikke analysert.
- 60a
- Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
- 61a
- Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
- 61b
- Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
- 65
- Beregnet som summen av preformert niacin (varierer avhengig av matvaregruppe) og niacinaktivitet fra tryptofan.
- 73f
- Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
- 74f
- Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
- 80
- Beregnet ut fra summering av mono-/disakkarider og stivelse.
- 83
- Beregnet som innholdet av natrium x 2,5 /1000.
- 85
- Beregnet som summen av retinol + 1/12 betakaroten.
- 325
- Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
- 450a
- Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
- 460g
- U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
- 610
- Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Nettversjon, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf