Celeriac puree
Energy in 100 g
Per 100 g
519 kJ (126 kcal)
519 kJ (126 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 0.3 g |
| Sugar, total | MI0002 | 1.8 g |
| Sugar, added | MI0002 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 7.2 g |
| Trans fatty acids | MI0002 | 0.3 g |
| Monounsaturated fatty acids | MI0002 | 2.7 g |
| Polyunsaturated fatty acids | MI0002 | 0.3 g |
| Omega-3 | MI0002 | 0.1 g |
| Omega-6 | MI0002 | 0.1 g |
| Cholesterol | MI0002 | 28 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0.3 g |
| C14:0 (myristic acid) | MI0002 | 1.1 g |
| C16:0 (palmitic acid) | MI0002 | 3.2 g |
| C18:0 (stearic acid) | MI0002 | 1.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.3 g |
| C18:1 sum (oleic acid) | MI0002 | 2.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 107 µg-RE | 14 % |
| Beta-carotene | MI0002 | 65 µg | |
| Retinol | MI0002 | 102 µg | |
| Vitamin D | MI0002 | 1.1 µg | 11 % |
| Vitamin E | MI0002 | 0.4 mg-ATE | 3 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.01 mg | 0 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.07 mg | 4 % |
| Vitamin B3 (niacin) | MI0002 | 0.2 mg | |
| Vitamin B6 (pyridoxine) | MI0002 | 0.09 mg | 5 % |
| Vitamin B9 (folate) | MI0002 | 23 µg | 7 % |
| Vitamin B12 (cobalamin) | MI0002 | 0.2 µg | 5 % |
| Vitamin C (askorbic acid) | MI0002 | 3 mg | 2 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 66 mg | 5 % |
| Potassium (K) | MI0002 | 167 mg | 4 % |
| Sodium (Na) | MI0002 | 387 mg | |
| Salt (NaCl) | MI0120 | 1 g | |
| Phosphorus (P) | MI0002 | 69 mg | 10 % |
| Magnesium (Mg) | MI0002 | 8 mg | 2 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 0.2 mg | 1 % |
| Copper (Cu) | MI0002 | 0.08 mg | 8 % |
| Zinc (Zn) | MI0002 | 0.3 mg | 2 % |
| Selenium (Se) | MI0002 | 1 µg | 1 % |
| Iodine (I) | MI0002 | 8 µg | 5 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0826 | Vegetable (EXCLUDING POTATO) (EUROFIR) |
| B1729 | Celeriac |
| C0240 | Root, tuber or bulb, without peel |
| E0150 | Whole, natural shape |
| F0014 | Fully heat-treated |
| G0004 | Cooked by dry heat |
| H0184 | Milk added |
| H0221 | Fat or oil added |
| 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 |