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Tomatjuice

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 94 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kilojoule 76 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 18 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 50 Vurdert verdi.
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0 g 50 Vurdert verdi.
Cis-flerumettede fettsyrer 0 g 50 Vurdert verdi.
Kolesterol 0 mg 50 Vurdert verdi.
Karbohydrat 3 g 50 Vurdert verdi.
Stivelse 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Mono- og disakkarider 3 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sukker, tilsatt 0 g 50 Vurdert verdi.
Kostfiber 1,4 g 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Protein 0,8 g 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 16 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 50 Vurdert verdi.
Beta-karoten 194 µg 508 Omregnet verdi fra referanse 507: Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin D 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0,2 alfa-TE 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Tiamin 0,02 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0,02 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 0,7 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0,06 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folat 10 µg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 8 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kalsium 10 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Jern 0,4 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Natrium 230 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kalium 230 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 10 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sink 0,1 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selen 1 µg 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Kopper 0,06 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.
Fosfor 19 mg 507 Holland B, Unwin ID and Buss DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance and Widdowson's TheComposition of Foods, 4th edition. The Royal Society of Chemistry, Cambridge, 1991.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0264 Vegetable juice (US CFR)
A0841 Juice or nectar (EUROFIR)
B1276 Tomato
C0229 Fruit, peel removed, core, pit or seed removed
E0130 Liquid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0123 Sterilized by heat
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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