| Composition | gram |
|---|---|
| Fat | 0.6 |
| Carbohydrate | 75.7 |
| Protein | 3.3 |
| Dietary fibre | 8.0 |
| Alcohol | 0.0 |
| Water | 12.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 2 |
| Carbohydrate | 90 |
| Protein | 4 |
| Dietary fibre | 4 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 1% | ||
| Carbohydrate | 90% | ||
| Dietary fibre | 4% | ||
| Protein | 3% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 75.7 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 0.6 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 20 RE | 2 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 3 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 9 % | ||
| Sodium (Na) | |||
| Potassium (K) | 23 % | ||
| Magnesium (Mg) | 22 % | ||
| Phosphorus (P) | 7 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 10 % | ||
| Zinc (Zn) | 6 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 66 % | ||
| Iodine (I) | 0 % |
Food ID: 06.205
Scientific name: Ananas comosus (L.) Merr.
| Facets | |
|---|---|
| F02 Part-nature | Candied or sugar preserved fruits (as part-nature) (A0ELT) |
| F04 Ingredient | Sugars and similar (A0BY6) |
| F27 Source-commodities | Pineapples (A01LP) |
| F28 Process | Preserving with sugars (A07JQ) |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0143 | Fruit or fruit product (US CFR) |
| A0834 | Processed fruit product (EUROFIR) |
| B1484 | Pineapple |
| C0139 | Fruit, peel present, core, pit or seed removed |
| E0152 | Divided into pieces |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Calculated value from other components in the same food item
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Finnish National Institute for Health and Welfare. Fineli food database, version 20 (2019). Online version, www.fineli.fi
Food Databanks National Capability (2021). Food Databanks National Capability (FDNC) extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset. Online version, quadram.ac.uk
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Method not known |