Parsnip, raw
Energy in 100 g
Per 100 g
232 kJ (55 kcal)
More parsnip:
232 kJ (55 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 602 | 5.2 g |
Sugar, total | 420h | 4.6 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 400d | 0.1 g |
Trans fatty acids | 50 | 0 g |
Monounsaturated fatty acids | 400d | 0 g |
Polyunsaturated fatty acids | 400d | 0.4 g |
Omega-3 | 73f | 0 g |
Omega-6 | 74f | 0.1 g |
Cholesterol | 50 | 0 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 460g | 0 g |
C14:0 (myristic acid) | 460g | 0 g |
C16:0 (palmitic acid) | 460g | 0.1 g |
C18:0 (stearic acid) | 460g | 0 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 460g | 0 g |
C18:1 sum (oleic acid) | 460g | 0.2 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 0 µg-RE | 0 % |
Beta-carotene | 420h | 0 µg | |
Retinol | 50 | 0 µg | |
Vitamin D | 50 | 0 µg | 0 % |
Vitamin E | 420h | 0.4 mg-ATE | 3 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 420h | 0 mg | 0 % |
Vitamin B2 (riboflavin) | 420h | 0.06 mg | 3 % |
Vitamin B3 (niacin) | 420h | 1 mg | |
Vitamin B6 (pyridoxine) | 420h | 0.09 mg | 5 % |
Vitamin B9 (folate) | 420h | 53 µg | 16 % |
Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 420h | 9 mg | 8 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 420h | 45 mg | 3 % |
Potassium (K) | 420h | 422 mg | 12 % |
Sodium (Na) | 420h | 5 mg | |
Salt (NaCl) | MI0120 | 0 g | |
Phosphorus (P) | 420h | 63 mg | 9 % |
Magnesium (Mg) | 420h | 30 mg | 10 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 420h | 0.3 mg | 2 % |
Copper (Cu) | 420h | 0.15 mg | 16 % |
Zinc (Zn) | 420h | 0.5 mg | 3 % |
Selenium (Se) | 420h | 0 µg | 0 % |
Iodine (I) | 420h | 0 µg | 0 % |
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) |
B1483 | Parsnip |
C0240 | Root, tuber or bulb, without peel |
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 |