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Cashew butter, home-made

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 6 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2446 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 589 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 43.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 7.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.01 g MI0002 EuroFIR recipe calculation procedure
C16:0 3.5 g MI0002 EuroFIR recipe calculation procedure
C18:0 3.1 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 23.9 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.15 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 24.84 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 7.8 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 7.09 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.23 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.23 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 7.09 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 29 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 23.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 5.8 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 3 g MI0002 EuroFIR recipe calculation procedure
Protein 17.9 g MI0002 EuroFIR recipe calculation procedure
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 0 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 MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.42 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.06 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.41 mg MI0002 EuroFIR recipe calculation procedure
Folate 25 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 37 mg MI0002 EuroFIR recipe calculation procedure
Iron 6.6 mg MI0002 EuroFIR recipe calculation procedure
Sodium 334 mg MI0002 EuroFIR recipe calculation procedure
Potassium 651 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 288 mg MI0002 EuroFIR recipe calculation procedure
Zinc 5.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 2 µg MI0002 EuroFIR recipe calculation procedure
Copper 2.16 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 584 mg MI0002 EuroFIR recipe calculation procedure
Iodine 11 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0260 NUT OR NUT PRODUCT (US CFR)
A0824 NUT OR SEED PRODUCT (EUROFIR)
B1221 CASHEW
C0132 SEED, SKIN REMOVED, GERM PRESENT
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0221 FAT OR OIL ADDED
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
Z0109 HOME PREPARED

Food Groups