Sugar, brown - Nutrition data & facts, nutritional information
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Sugar
Sugar, brown
Energy Distribution
% of total food energy
Protein, total
0 %
Fat, total
0 %
Carbohydrate, total
100 %
Alcohol
0 %
Refuse: 0%
Content per 100 grams
Energy
1624
kJ
Protein, total
0
g
total-N
0
g
Fat, total
0
g
saturated fatty acids
0
g
monounsaturated fatty acids
0
g
polyunsaturated fatty acids
0
g
Carbohydrate, total
95.5
g
carbohydrate, available
95.5
g
added sugar
94
g
dietary fibre
0
g
Alcohol
0
g
Ash
2
g
Moisture
2.5
g
Vitamins
Vitamin A
0
RE
retinol
0
μg
ß-carotene
0
μg
Vitamin D
0
μg
Vitamin E
0
aTE
alpha-tocopherol
0
mg
Vitamin K
0
μg
Vitamin B1, thiamin
0
mg
Vitamin B2, riboflavin
0
mg
Niacin equivalents
0
NE
niacin
0
mg
tryptophan
0
mg
Vitamin B6
0
mg
Pantothenic Acid
0
mg
Biotin
0
μg
Folates
0
μg
Vitamin B12
0
μg
Vitamin C
0
mg
Minerals
Sodium, Na
55
mg
Potassium, K
320
mg
Calcium, Ca
185
mg
Magnesium, Mg
28
mg
Phosphorus, P
2
mg
Iron, Fe
3.1
mg
Copper, Cu
0.054
mg
Zinc, Zn
0.06
mg
Iodine, I
0
μg
Chromium, Cr
0
μg
Selenium, Se
1
μg
Nickel, Ni
7.4
μg
Carbohydrates
Fructose
0.5
g
Glucose
0.5
g
Lactose
0
g
Maltose
0
g
Saccharose
93
g
All sugars, total
94
g
Starch
0
g
Lipids
C 4:0
0
g
C 6:0
0
g
C 8:0
0
g
C 10:0
0
g
C 12:0
0
g
C 14:0
0
g
C 15:0
0
g
C 16:0
0
g
C 17:0
0
g
C 18:0
0
g
C 20:0
0
g
C 22:0
0
g
C 14:1
0
g
C 16:1
0
g
C 18:1, n-9
0
g
C 20:1, n-11
0
g
C 22:1, n-9
0
g
C 18:2, n-6
0
g
C 18:3, n-3
0
g
C 20:4, n-6
0
g
C 20:5, n-3
0
g
C 22:5, n-3
0
g
C 22:6, n-3
0
g
Sums lipids
Sum saturated
0
g
Sum monounsaturated
0
g
Sum polyunsaturated
0
g
Sum n-3 fatty acids
0
g
Sum n-6 fatty acids
0
g
Trans fatty acids
0
g
Cholesterol
Cholesterol
0
mg
Amino acids
Isoleucin
0
mg
Leucine
0
mg
Lysine
0
mg
Methionine
0
mg
Cystine
0
mg
Phenylalanine
0
mg
Tyrosine
0
mg
Threonine
0
mg
Tryptophan
0
mg
Valine
0
mg
Arginine
0
mg
Histidine
0
mg
Alanine
0
mg
Aspartic acid
0
mg
Glutamic acid
0
mg
Glycine
0
mg
Proline
0
mg
Serine
0
mg
© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0502