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Litchi, rå

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 62 % 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 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.
Kilojoule 274 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 65 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 TheComposition 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 14,3 g 50 Vurdert verdi.
Stivelse 0 g 50 Vurdert verdi.
Mono- og disakkarider 14,3 g 50 Vurdert verdi.
Sukker, tilsatt 0 g 50 Vurdert verdi.
Kostfiber 1,5 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.
Protein 0,9 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 0 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 50 Vurdert verdi.
Beta-karoten 0 µg 50 Vurdert verdi.
Vitamin D 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E M alfa-TE 20 Manglende verdi, ukjent innhold.
Tiamin 0,04 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 0,06 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 0,5 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 M mg 20 Manglende verdi, ukjent innhold.
Folat M µg 20 Manglende verdi, ukjent innhold.
Vitamin B12 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 45 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 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.
Jern 0,5 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 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.
Kalium 160 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 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.
Sink 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.
Selen M µg 20 Manglende verdi, ukjent innhold.
Kopper 0,15 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 30 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
A0143 Fruit or fruit product (US CFR)
A0833 Fruit or fruit product (EUROFIR)
B1212 Litchi
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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