Nutrition values of Apricot, dried

according to Swiss Food Composition Database FSVO v5.3


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The following nutrition values are sourced from: Swiss Food Composition Database FSVO v5.31.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
0.50
ggram
Fatty acids, total saturated
0.000
ggram
Fatty acids, total monounsaturated
0.300
ggram
Fatty acids, total polyunsaturated
0.100
ggram
Carbohydrates
47.90
ggram
Sugarstotal
43.30
ggram
Starch
0.00
ggram
Dietary fibertotal dietary fiber
17.7
ggram
Protein
5.00
ggram
Vitamin Ctotal ascorbic acid
8.0
mgmiligram
CalciumCa
82
mgmiligram
MagnesiumMg
50
mgmiligram
SodiumNa
11
mgmiligram
ChlorideCl
5.40
mgmiligram

Calorie Distribution**

Calorie ratio: Apricot, dried (chart, nutrition data)
%-Energy
Carbohydrates
48 g
192 kcal
76%
Protein
5 g
20 kcal
8%
Fat
1 g
5 kcal
2%
Alcohol
0 g
0 kcal
0%
Fiber
18 g
35 kcal
14%
Total energy calculated**
252 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
275
kcalkilocalorie
Energytotal energy
1160
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
47.90
ggram
Starch
0.00
ggram
Sugarstotal
43.30
ggram
Dietary fibertotal dietary fiber
17.7
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
0.50
ggram
Fatty acids, total saturated
0.000
ggram
Fatty acids, total monounsaturated
0.300
ggram
Fatty acids, total polyunsaturated
0.100
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
5.00
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0.00
μg-ate-reall-trans-Retinol-Equivalent = 1 x all-trans retinol (μg) + 0.75 x 13-cis-retinol (μg) + 0.9 x dehydroretinol (μg) + 0.4 x retinaldehyde (μg)
Vitamin A
458.00
μg-reRetinol-Equivalent (RE) = 1 x all-trans retinol equivalent + 1/12 x beta carotene equivalent
Beta Carotene
5500
μgmicrogram
Beta Carotene
5500.00
μg-bceBeta carotene-Equivalent = 1 x beta carotene (μg) + 0.5 x other provitamin A carotenoids (μg)
Thiamin
0.010
mgmiligram
RiboflavinVitamin B-2
0.160
mgmiligram
NiacinVitamin B-3
3.200
mgmiligram
Pantothenic acidVitamin B-5
0.700
mgmiligram
PyridoxineA form of vitamin B6
0.26
mgmiligram
FolateIncludes folate from food plus folic acid
Folate, food
13
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
8.0
mgmiligram
Vitamin DVitamin D2+D3
0.0
μgmicrogram
Vitamin E
4.50
mg-atemilligram alpha-tocopherol equivalents

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
82
mgmiligram
MagnesiumMg
50
mgmiligram
IronFe
5.20
mgmiligram
SodiumNa
11
mgmiligram
ChlorideCl
5.40
mgmiligram
PhosphorusP
110
mgmiligram
PotassiumK
1370
mgmiligram
ZincZn
0.40
mgmiligram
IodideI
2.70
μgmicrogram

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
17.60
ggram
Alcoholalcohol, all
0.00
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4 kcal/g, proteins 4 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
Eidgenösisches Departement des inneren EDI. Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV. (2017). Schweizer Nährwertdatenbank. (Version 5.3 vom 30.03.2017). Retrieved from http://www.naehrwertdaten.ch/request?xml=MessageData&xml=MetaData&xsl=Download&lan=de&pageKey=Start at 2018-12-23.