Fruit paste, figs - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Fruit products

Fruit paste, figs

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total3 %
   Fat, total12.2 %
   Carbohydrate, total84.8 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1335kJ
Protein, total2.5g
   total-N0.4g
Fat, total4.5g
   saturated fatty acids1.6g
   monounsaturated fatty acids1.5g
   polyunsaturated fatty acids1.1g
Carbohydrate, total70.2g
   carbohydrate, available62.7g
   added sugar0g
   dietary fibre7.5g
Alcohol0g
Ash1.7g
Moisture21.2g

Vitamins
Vitamin A3.9RE
   retinol0μg
   ß-carotene46.8μg
Vitamin D0μg
Vitamin E0.807aTE
   alpha-tocopherol0.807mg
Vitamin K0μg
Vitamin B1, thiamin0.054mg
Vitamin B2, riboflavin0.096mg
Niacin equivalents1.6NE
   niacin0.947mg
   tryptophan0.651mg
Vitamin B60.12mg
Pantothenic Acid0.592mg
Biotin0.46μg
Folates14.7μg
Vitamin B120μg
Vitamin C2.06mg
   L-Ascorbic Acid0.552mg

Minerals
Sodium, Na43mg
Potassium, K787mg
Calcium, Ca114mg
Magnesium, Mg69.4mg
Phosphorus, P66.3mg
Iron, Fe1.51mg
Copper, Cu0.241mg
Zinc, Zn2.97mg
Iodine, I1.41μg
Manganese, Mn0.436mg
Chromium, Cr40.2μg
Selenium, Se1μg
Nickel, Ni76.4μg

Carbohydrates
Fructose8.62g
Glucose8.57g
Lactose0g
Maltose0g
Saccharose14.9g
All sugars, total56.4g
Starch0.138g

Lipids
C 4:00g
C 6:00.003g
C 8:00.05g
C 10:00.056g
C 12:00.705g
C 14:00.249g
C 16:00.29g
C 18:00.094g
C 16:10.011g
C 18:1, n-91.49g
C 20:1, n-110.023g
C 22:1, n-90.002g
C 18:2, n-60.714g
C 18:3, n-30.255g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated1.46g
Sum monounsaturated1.53g
Sum polyunsaturated0.971g
Sum n-3 fatty acids0.255g
Sum n-6 fatty acids0.714g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin69mg
Leucine110mg
Lysine89mg
Methionine25mg
Cystine44mg
Phenylalanine65mg
Tyrosine81mg
Threonine73mg
Tryptophan39mg
Valine93mg
Arginine69mg
Histidine36mg
Alanine140mg
Aspartic acid400mg
Glutamic acid250mg
Glycine97mg
Proline160mg
Serine110mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0685