Pine nuts, pignolias, dried - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » High fat fruit, nut or seed

Pine nuts, pignolias, dried

Pinus pinea L.

	Energy Distribution % of total food energy
	Protein, total	7.6 %
	Fat, total	85.1 %
	Carbohydrate, total	7.3 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	2953	kJ
Protein, total	13.7	g
total-N	2.6	g
Fat, total	68.4	g
saturated fatty acids	8	g
monounsaturated fatty acids	20.4	g
polyunsaturated fatty acids	37	g
Carbohydrate, total	13.1	g
carbohydrate, available	9.4	g
added sugar	0	g
dietary fibre	3.7	g
Alcohol	0	g
Ash	2.6	g
Moisture	2.3	g

Vitamins
Vitamin A	1.5	RE
retinol	0	μg
ß-carotene	18	μg
Vitamin D	0	μg
Vitamin E	24	aTE
Vitamin B1, thiamin	0.364	mg
Vitamin B2, riboflavin	0.227	mg
Niacin equivalents	6.22	NE
niacin	4.39	mg
tryptophan	1.83	mg
Vitamin B6	0.094	mg
Pantothenic Acid	0.313	mg
Folates	34	μg
Vitamin B12	0	μg
Vitamin C	0.8	mg
L-Ascorbic Acid	0.8	mg

Minerals
Sodium, Na	2	mg
Potassium, K	597	mg
Calcium, Ca	16	mg
Magnesium, Mg	251	mg
Phosphorus, P	575	mg
Iron, Fe	5.53	mg
Copper, Cu	1.32	mg
Zinc, Zn	6.45	mg
Iodine, I	0.2	μg
Manganese, Mn	8.8	mg
Selenium, Se	2	μg

Carbohydrates
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	3.49	g
C 17:0	0	g
C 18:0	1.51	g
C 20:0	0.249	g
C 22:0	0.074	g
C 24:0	0	g
C 14:1	0	g
C 16:1	0.018	g
C 18:1, n-9	19.5	g
C 20:1, n-11	0.87	g
C 22:1, n-9	0	g
C 18:2, n-6	36	g
C 18:3, n-3	0.178	g
C 18:4, 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	7.98	g
Sum monounsaturated	20.4	g
Sum polyunsaturated	37	g
Sum n-3 fatty acids	0.178	g
Sum n-6 fatty acids	36	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	540	mg
Leucine	980	mg
Lysine	540	mg
Methionine	260	mg
Cystine	280	mg
Phenylalanine	520	mg
Tyrosine	520	mg
Threonine	360	mg
Tryptophan	110	mg
Valine	700	mg
Arginine	2400	mg
Histidine	340	mg
Alanine	670	mg
Aspartic acid	1300	mg
Glutamic acid	2800	mg
Glycine	700	mg
Proline	670	mg
Serine	830	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0654