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Nectar, apple

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 89 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 182 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 43 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 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 0.01 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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.02 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 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 10.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 5.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 0.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0196 Fruit nectar (US CFR)
A0841 Juice or nectar (EUROFIR)
B1245 Apple
C0300 Juice
E0109 Liquid, low viscosity
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0158 Sucrose added
J0123 Sterilized by heat
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Juice, fruit drink, soda etc

Food Groups