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Water chestnuts, chinese, canned, drained

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 63 % 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Water 86 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 161 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 38 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Saturated fatty acids 0 g 20 Estimated value.
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
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 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0 g 20 Estimated value.
C18:2n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0 g 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, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0 g 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, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 7.4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Starch 4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono+Di saccharides 3.4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2.5 g 460e US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Protein 0.9 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.5 alfa-TE 460e US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Thiamin 0.01 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.03 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.16 mg 460e US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Folate 6 µg 460e US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 11 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.7 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 11 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 140 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 5 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 1 µg 460e US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Copper 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 45 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 0.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0143 Fruit or fruit product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1026 Chinese waterchestnut
C0238 Root, tuber or bulb
E0151 Solid
F0014 Fully heat-treated
G0001 Cooking method not known
H0001 Treatment applied not known
J0123 Sterilized by heat
K0017 Packed in water
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups