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Chicory, endive, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 89 % 419 Swedish National food agency. The food database, Uppsala 1996
Water 95 g 419 Swedish National food agency. The food database, Uppsala 1996
Kilojoules 55 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 13 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 419 Swedish National food agency. The food database, Uppsala 1996
Saturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Cis-poly unsaturated fatty acids 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 1 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Mono+Di saccharides 1 g 50 Estimated value.
Sugar, added 0 g 50 Estimated value.
Dietary fibre 2.2 g 419 Swedish National food agency. The food database, Uppsala 1996
Protein 1 g 419 Swedish National food agency. The food database, Uppsala 1996
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 48 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.1 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.07 mg 419 Swedish National food agency. The food database, Uppsala 1996
Riboflavin 0.14 mg 419 Swedish National food agency. The food database, Uppsala 1996
Niacin 0.7 mg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin B6 0.1 mg 419 Swedish National food agency. The food database, Uppsala 1996
Folate 140 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 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 4 mg 419 Swedish National food agency. The food database, Uppsala 1996
Calcium 22 mg 419 Swedish National food agency. The food database, Uppsala 1996
Iron 0.5 mg 419 Swedish National food agency. The food database, Uppsala 1996
Sodium 2 mg 419 Swedish National food agency. The food database, Uppsala 1996
Potassium 187 mg 419 Swedish National food agency. The food database, Uppsala 1996
Magnesium 7 mg 419 Swedish National food agency. The food database, Uppsala 1996
Zinc 0.2 mg 419 Swedish National food agency. The food database, Uppsala 1996
Selenium 1 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 0.08 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.
Phosphorus 21 mg 419 Swedish National food agency. The food database, Uppsala 1996

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1314 Endive
C0200 Leaf
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

Foods in Vegetables, raw and frozen

Food Groups