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Pære, 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 83 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 240 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 57 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 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
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 13,2 g 50 Vurdert verdi.
Stivelse 0 g 50 Vurdert verdi.
Mono- og disakkarider 13,2 g 50 Vurdert verdi.
Sukker, tilsatt 9,6 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 0,2 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 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Vitamin D 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0 alfa-TE 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Tiamin 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 0,2 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 0,03 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 3 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 2 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 0,2 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 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.
Kalium 68 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.
Sink 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.
Selen 0 µg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kopper 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.
Fosfor 7 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)
A0834 Processed fruit product (EUROFIR)
B1344 Pear
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
H0158 Sucrose 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

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