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Plums, canned, in syrup

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 81 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Kilojoules 277 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 65 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Saturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cis-poly unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 15.5 g 50 Estimated value.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 15.5 g 50 Estimated value.
Sugar, added 11 g 50 Estimated value.
Dietary fibre 1 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Protein 0.3 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 2 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 29 µg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.2 alfa-TE 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Thiamin 0.01 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Riboflavin 0.01 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Niacin 0.3 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin B6 0.02 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Folate 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 1 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Calcium 9 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Iron 0.8 mg 419 Swedish National food agency. The food database, Uppsala 1996
Sodium 6 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Potassium 79 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Magnesium 4 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Zinc 0 mg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Selenium 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Copper 0 mg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Phosphorus 10 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.

Classifications

LanguaL coding of the food
LanguaL Classification
A0143 Fruit or fruit product (US CFR)
A0834 Processed fruit product (EUROFIR)
B1206 Plum
C0229 Fruit, peel removed, core, pit or seed removed
E0133 Divided into halves, quarters or segments
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0136 Sugar or sugar syrup added
J0123 Sterilized by heat
K0023 Packed in sweetened liquid
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0220 Not drained

Foods in Fruit and berries, raw/fresh

Food Groups