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Fruit puree with apple, peach and mango, HiPP

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 86 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 208 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 49 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 0 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 20 Estimated value.
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0 g 20 Estimated value.
C18:2n-6 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 10.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.1 g 20 Estimated value.
Mono+Di saccharides 10.8 g 20 Estimated value.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 0.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 5 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 20 Estimated value.
Beta-carotene 54 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.3 mg-ATE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Riboflavin 0.03 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.04 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Folate 3 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 15 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Calcium 6 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 151 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 6 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.03 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 96 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0309 DIETARY OR THERAPEUTIC FORMULATION (US CFR)
A0873 FOOD FOR INFANTS (EUROFIR)
B1245 APPLE
C0167 FRUIT
E0103 SEMILIQUID
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0147 FRUIT ADDED
H0215 VITAMIN C ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0172 PLASTIC CONTAINER
N0017 POLYETHYLENE
P0020 INFANT OR TODDLER FOOD
P0128 ORGANIC FOOD CLAIM OR USE
Z0112 FOOD INDUSTRY PREPARED

Foods in Fruit and berry products

Food Groups