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Aprikos, hermetisk, med sukkerlake

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 80 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Kilojoule 294 kJ 60a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 69 kcal 60b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 0,1 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Mettede fettsyrer 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Cis-flerumettede fettsyrer 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kolesterol 0 mg 50 Vurdert verdi.
Karbohydrat 16,1 g 50 Vurdert verdi.
Stivelse 0 g 50 Vurdert verdi.
Mono- og disakkarider 16,1 g 50 Vurdert verdi.
Sukker, tilsatt 12 g 50 Vurdert verdi.
Kostfiber 1,2 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Protein 0,4 g 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 13 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 50 Vurdert verdi.
Beta-karoten 150 µg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin D 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0,9 alfa-TE 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Tiamin 0,01 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition 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 The Composition 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 The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin B6 0,06 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Folat 2 µg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Vitamin B12 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 5 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Kalsium 19 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Jern 0,2 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Natrium 10 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Kalium 150 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Magnesium 5 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Sink 0,1 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.
Selen 0 µg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kopper 0 mg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Fosfor 8 mg 511 Holland B, Unwin ID and Buss DH. Fruits and Nuts. First Supplement to McCance and Widdowson's The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1992.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0143 Fruit or fruit product (US CFR)
A0834 Processed fruit product (EUROFIR)
B1529 Apricot
C0229 Fruit, peel removed, core, pit or seed removed
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0136 Sugar or sugar syrup added
J0123 Sterilized by heat
K0023 Packed in sweetened liquid
M0151 Metal container
M0194 Can, bottle or jar
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared
Z0220 Not drained

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