Mushroom, chantherelle, raw

Energy in 100 g

69 kJ (17 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 96 g
Protein: 2 g
Dietary fibre: 0.8 g
Fat: 0.6 g
Carbohydrate: 0.4 g
Energy content
Protein: 49 E%
Fat: 32 E%
Carbohydrate: 10 E%
Dietary fibre: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 69 kJ (17 kcal)
  • Edible part: 89 %

NutrientSourceQuantityEnergi%
Fat420h0.6 g31%
CarbohydrateMI01810.4 g9%
Dietary fibre420h0.8 g9%
Protein420h2 g48%
Alcohol500 g0%
WaterMI014296 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.4 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032525 µg-RE3 %
Beta-carotene420h301 µg
Retinol500 µg
Vitamin D410d12.8 µg128 %
Vitamin E420h0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)420h0 mg0 %
Vitamin B2 (riboflavin)420h0.28 mg17 %
Vitamin B3 (niacin)420h4.1 mg
Vitamin B6 (pyridoxine)420h0.02 mg1 %
Vitamin B9 (folate)420h10 µg3 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)420h0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)420h4 mg0 %
Potassium (K)420h501 mg14 %
Sodium (Na)420h0 mg
Salt (NaCl)MI01200 g
Phosphorus (P)420h54 mg8 %
Magnesium (Mg)420h11 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)420h0.9 mg8 %
Copper (Cu)420h0.41 mg45 %
Zinc (Zn)420h0.9 mg6 %
Selenium (Se)420h1 µg1 %
Iodine (I)420h1 µg0 %

Classification

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.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1569Chanterelle
C0296Fruiting body
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
410d
Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).
420h
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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