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Avocado, rå

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 71 % 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.
Vann 73 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.
Kilojoule 804 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 196 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 19,5 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.
Mettede fettsyrer 4,1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 12,1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Cis-flerumettede fettsyrer 2,2 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kolesterol 0 mg 50 Vurdert verdi.
Karbohydrat 0,5 g 50 Vurdert verdi.
Stivelse 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Mono- og disakkarider 0,5 g 50 Vurdert verdi.
Sukker, tilsatt 0 g 50 Vurdert verdi.
Kostfiber 5,2 g 464 Møller A, Saxholt E. Levnedsmiddeltabeller, 4.rev utgave. Levnedsmiddelstyrelsen, Søborg, 1996.
Protein 1,9 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.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 1 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 50 Vurdert verdi.
Beta-karoten 14 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 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 3,2 alfa-TE 512 Omregnet verdi fra referanse 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.
Tiamin 0,1 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.
Riboflavin 0,1 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.
Niacin 1,1 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.
Vitamin B6 0,36 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.
Folat 11 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 B12 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 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.
Kalsium 11 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.
Jern 0,4 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.
Natrium 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.
Kalium 450 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 25 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.
Sink 0,4 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.
Selen 0 µg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kopper 0,19 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.
Fosfor 39 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.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1470 Avocado
C0229 Fruit, peel removed, core, pit or seed removed
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

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