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Chicory, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 80 % 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Water 94 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 64 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 15 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 0.6 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 0.2 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method).
Cis-poly unsaturated fatty acids 0.3 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 0.9 g 50 Estimated value.
Starch 0.2 g 50 Estimated value.
Mono+Di saccharides 0.7 g 50 Estimated value.
Sugar, added 0 g 50 Estimated value.
Dietary fibre 2.2 g 50 Estimated value.
Protein 0.5 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 10 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 120 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.1 alfa-TE 50 Estimated value.
Thiamin 0.14 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0 mg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method).
Niacin 0.1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.01 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 14 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 5 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 21 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.4 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 170 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 6 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.2 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium M µg 20 Missing value, content not known.
Copper 0.05 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 27 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1552 Chicory
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