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Mushroom, chantherelle, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 89 % 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Water 90 g 410c Finnish National Institute for Health and Welfare. Fineli food database, version 14 (2011). Online version, http://www.fineli.fi/index.php?lang=sv
Kilojoules 71 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 17 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 0.5 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Saturated fatty acids 0 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
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 0.06 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 0.01 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 60a Estimated as zero value when the analysed value is below the limit of quantification.
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 0.2 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
C18:2n-6 0.23 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 0.23 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 0.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Mono+Di saccharides 0.4 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 1.9 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Protein 1.8 g 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
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 108 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 1300 µg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Vitamin D 12.8 µg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Vitamin E 0 alfa-TE 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Thiamin 0.1 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Riboflavin 0.4 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Niacin 5.4 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Vitamin B6 0.04 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Folate 21 µg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 5 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Calcium 5 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Iron 2.7 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Sodium 3 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Potassium 340 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Magnesium 9 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Zinc 0.8 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Selenium 18 µg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Copper 0.42 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Phosphorus 72 mg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv
Iodine 1 µg 410d Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013). Online version, http://www.fineli.fi/index.php?lang=sv

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1569 Chanterelle
C0296 Fruiting body
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
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

Foods in Vegetables, raw and frozen

Food Groups