Pesto, red, home-made
Energy in 100 g
Per 100 g
1,699 kJ (410 kcal)
More pesto:
1,699 kJ (410 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 1.3 g |
| Sugar, total | MI0002 | 10.5 g |
| Sugar, added | MI0002 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 6.1 g |
| Trans fatty acids | MI0002 | 0.2 g |
| Monounsaturated fatty acids | MI0002 | 16.5 g |
| Polyunsaturated fatty acids | MI0002 | 7.4 g |
| Omega-3 | MI0002 | 0.2 g |
| Omega-6 | MI0002 | 5.8 g |
| Cholesterol | MI0002 | 14 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0.1 g |
| C14:0 (myristic acid) | MI0002 | 0.5 g |
| C16:0 (palmitic acid) | MI0002 | 3.8 g |
| C18:0 (stearic acid) | MI0002 | 1.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.2 g |
| C18:1 sum (oleic acid) | MI0002 | 17.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 85 µg-RE | 11 % |
| Beta-carotene | MI0002 | 375 µg | |
| Retinol | MI0002 | 54 µg | |
| Vitamin D | MI0002 | 0 µg | 0 % |
| Vitamin E | MI0002 | 7.4 mg-ATE | 61 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.18 mg | 13 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.18 mg | 11 % |
| Vitamin B3 (niacin) | MI0002 | 2.7 mg | |
| Vitamin B6 (pyridoxine) | MI0002 | 0.18 mg | 10 % |
| Vitamin B9 (folate) | MI0002 | 33 µg | 10 % |
| Vitamin B12 (cobalamin) | MI0002 | 0.5 µg | 12 % |
| Vitamin C (askorbic acid) | MI0002 | 11 mg | 10 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 195 mg | 16 % |
| Potassium (K) | MI0002 | 975 mg | 28 % |
| Sodium (Na) | MI0002 | 1,388 mg | |
| Salt (NaCl) | MI0120 | 3.5 g | |
| Phosphorus (P) | MI0002 | 267 mg | 41 % |
| Magnesium (Mg) | MI0002 | 92 mg | 30 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 3.6 mg | 32 % |
| Copper (Cu) | MI0002 | 0.69 mg | 76 % |
| Zinc (Zn) | MI0002 | 2.2 mg | 15 % |
| Selenium (Se) | MI0002 | 5 µg | 5 % |
| Iodine (I) | MI0002 | 11 µg | 7 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0271 | Vegetable pickle (US CFR) |
| A0860 | Chutney or pickle (EUROFIR) |
| B1276 | Tomato |
| C0230 | Fruit, peel removed, core, pit or seed present |
| E0103 | Semiliquid |
| F0003 | Not heat-treated |
| G0001 | Cooking method not known |
| H0143 | Cheese added |
| H0177 | Nut or seed added |
| H0221 | Fat or oil added |
| 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 |