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Pears, canned, in syrup

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 83 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 237 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 56 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 60a Estimated as zero value when the analysed value is below the limit of quantification.
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 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 60a Estimated as zero value when the analysed value is below the limit of quantification.
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C18:2n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 13.2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 13.2 g 20 Estimated value.
Sugar, added 9.6 g 20 Estimated value.
Dietary fibre 1.1 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Protein 0.2 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 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 60a Estimated as zero value when the analysed value is below the limit of quantification.
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 0.01 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.2 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 0.03 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 3 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 68 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Copper 0.02 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 7 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)
A0834 Processed fruit product (EUROFIR)
B1344 Pear
C0229 Fruit, peel removed, core, pit or seed removed
E0133 Divided into halves, quarters or segments
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0158 Sucrose added
J0123 Sterilized by heat
K0023 Packed in sweetened liquid
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0220 Not drained

Food Groups