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Celeriac, boiled, cooked, drained, without salt

Food nutritional details

Carbohydrate Factor:   3.84

Fat Factor:   8.37

Protein Factor:   2.78

Nitrogen to Protein Conversion Factor:   6.25

Nutrient amounts per serving size:

Coefficient:
Nutrition Facts
  Nutrients Amount
Unit
% DV *
Energy, kilojoules kJ
Calories Cal
Protein g
Fat total g
- Cholesterol mg
Carbs total g
Dietary Fiber g
Magnesium, Mg mg
Iron, Fe mg
* Daily Value (DV) Percentage - recommended intakes of nutrients for adults and children four or more years of age
Graph of four nutrients

Nutritional percentage graph

Multi-units converter for converting measuring units of this product amounts or exchange numbers separately with unit to unit converters.

Complete nutrient break down detailed table for item:   11142 - Celeriac, boiled, cooked, drained, without salt.

Nutrient name Amount
Unit
%DV *
Proximates
Ash g
Carbohydrate, by difference g
Energy, food calories Cal
Energy, kilojoules kJ
Fiber, dietary total g
Protein g
Total lipid (fat) g
Water g
Minerals
    Major Minerals
Calcium, Ca mg
Magnesium, Mg mg
Phosphorus, P mg
Potassium, K mg
Sodium, Na mg
    Trace Minerals
Copper, Cu mg
Iron, Fe mg
Manganese, Mn mg
Selenium, Se µg
Zinc, Zn mg
Vitamins
    Water Soluble Vitamins
Folate, dietary folate equivalent (DFE) µg
Folate, found in food µg
Folate, total µg
Folic acid µg
Niacin, also called vitamin B3, nicotinic acid mg
Pantothenic acid, known as pantothenate or vitamin B5 mg
Riboflavin, also called vitamin B2 mg
Thiamine (vitamin B1) mg
Vitamin B-12, also called cobalamin µg
Vitamin B6 mg
Vitamin C, total ascorbic acid mg
    Fat Soluble Vitamins
Retinol µg
Vitamin A, IU IU
Vitamin A, RAE µg
Vitamin D IU
Vitamin D (D2 + D3) µg
Lipids (plus Fatty Acids)
Cholesterol mg

⊕ - extra details about the nutrient.

* Daily Value (DV) - The daily value, is a guide for percentage of a nutrient, that is obtained from a serving of the food, most often based on a 2000 calorie diet. This information represents recommended dietary intakes of nutrients for adults and children from four (4) years and above and suggests the levels of intake of essential nutrients that sufficiently meet the nutritional requirements of healthy individuals. It is also referred to as RDI (Recommended Daily Intake) or nutritional RDA (Recommended Daily Allowance) or in some cases only as AI (Adequate Intake) average.

Factor Food Description
A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
B1729 CELERIAC
C0240 ROOT, TUBER OR BULB, WITHOUT PEEL
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0015 BOILED AND DRAINED
H0001 TREATMENT APPLIED NOT KNOWN
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN FOOD, NO AGE SPECIFICATION
P0078 NO SALT ADDED CLAIM OR USE

Factors and foods descriptions to further assist with nutrition explanation. For more educational information on describing food contents visit langual.org by LanguaL which can provide extra information for nutritionists and food producers to create product labels.

Calories chart and nutrition facts knowledge label - information according the product's unit-quantity variations ...

Break down to a single nutrient element

The detailed table of nutrients composition above for Celeriac, boiled, cooked, drained, without salt is broken down into macro-nutrients (dietary elements) and micro-nutrients, which are source of nourishment essential for human body growth and maintenance. All nutrient's and non-nutrients (e.i. fiber, water) values are measured in following units and their symbols:

  • grams - g
  • milligrams - mg
  • micrograms - µg or mcg or ug
  • International Unit - IU (volume or mass measurements for substance amounts)
  • kilocalorie or calorie - kcal or Cal (dietary or nutritionist's calorie or kilo-calorie, energy unit, in nutrition science this large Cal and kcal are equal in numbers or quantity sense)
  • kilojoules - kJ (energy from food intake)

See facts on nutritional information for different kinds of quality foods. Nutritionists can search among 8,500 different kinds of foods and study values of their specific nutrients with the choice of having the results listed either in ascending or descending order. Suitable for education in nutrition, culinary arts and healthy eating facts and habits.

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