Water chestnuts, chinese, canned, drained

Energy in 100 g

161 kJ (38 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 89 g
Carbohydrate: 7.4 g
Dietary fibre: 3 g
Protein: 0.9 g
Energy content
Carbohydrate: 76 E%
Dietary fibre: 15 E%
Protein: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 161 kJ (38 kcal)
  • Edible part: 63 %

NutrientSourceQuantityEnergi%
Fat60a0 g0%
CarbohydrateMI01817.4 g76%
Dietary fibre460e3 g14%
Protein450a0.9 g9%
Alcohol500 g0%
WaterMI014289 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314 g
Sugar, totalMI_SUGAR_NO3.4 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450a0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e0.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.01 mg0 %
Vitamin B2 (riboflavin)450a0.03 mg1 %
Vitamin B3 (niacin)450a0.3 mg
Vitamin B6 (pyridoxine)460e0.16 mg8 %
Vitamin B9 (folate)460e6 µg1 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a1 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a11 mg0 %
Potassium (K)450a140 mg4 %
Sodium (Na)450a11 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a45 mg7 %
Magnesium (Mg)450a5 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.7 mg6 %
Copper (Cu)450a0.1 mg11 %
Zinc (Zn)450a0.4 mg2 %
Selenium (Se)460e1 µg1 %
Iodine (I)3250 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
A0143Fruit or fruit product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1026Chinese waterchestnut
C0238Root, tuber or bulb
E0151Solid
F0014Fully heat-treated
G0001Cooking method not known
H0001Treatment applied not known
J0123Sterilized by heat
K0017Packed in water
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
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
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
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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