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Water-cress, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 13 % 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Water 95 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Kilojoules 48 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 11 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 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Saturated fatty acids 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C12:0 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C14:0 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C16:0 0.02 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C18:0 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C16:1 sum 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C18:1 sum 0.01 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Cis-poly unsaturated fatty acids 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C18:2n-6 0.01 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C18:3n-3 0.02 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C20:3n-3 0 g 20 Estimated value.
C20:3n-6 0 g 20 Estimated value.
C20:4n-3 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C20:4n-6 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C20:5n-3 (EPA) 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C22:5n-3 (DPA) 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C22:6n-3 (DHA) 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Cis-poly unsaturated fatty acids, n-3 0.02 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Cis-poly unsaturated fatty acids, n-6 0.01 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 1.5 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Protein 1.9 g 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 132 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 1589 µg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Vitamin D 0 µg 20 Estimated value.
Vitamin E 1.5 alfa-TE 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.16 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.06 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.3 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.23 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folate 43 µg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 3 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Calcium 138 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Iron 0.7 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Sodium 37 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Potassium 300 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Magnesium 16 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Zinc 0.5 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Selenium 1 µg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Copper 0.05 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Phosphorus 61 mg 610 Public Health England. Nutrient analysis of fresh and processed fruit and vegetables with respect to fibre. Analytical report. Public Health England, London, 2017. Online version, https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/603483/fruit_and_vegetable_survey_2015_analytical_report.pdf
Iodine 7.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1492 Watercress
C0200 Leaf
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