National Food Institute
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Technical University of Denmark (DTU)
Danish Food Composition Databank - ed. 7.01
Danish Food Composition Data version 7
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FCDB no. 0001
Apricot, dried
Abrikos, tųrret
Prunus armeniaca L.
Refuse: 0%
Content pr. 100 g
Unit
Content
Variation
No.
Source
Energy
kJ
1159
00050
Protein, total
[NCF: 6.25]
g
2.9
2.6 - 3.5
4
05165
total-N
g
0.5
0.4 - 0.6
4
00050
Fat, total
[FACF: 0.800]
g
1.7
1.5 - 1.9
2
05165
saturated fatty acids
g
0.1
00050
monounsaturated fatty acids
g
0.6
00050
polyunsaturated fatty acids
g
0.6
00050
Carbohydrate, total
g
66.5
62.9 - 68.8
4
05165
carbohydrate, available
g
57.2
00050
added sugar
g
0
00000
dietary fibre
g
9.3
7.1 - 13.8
4
05165
Alcohol
g
0
00000
Ash
g
2.8
1.7 - 3.5
4
05165
Moisture
g
26.2
23.8 - 29.1
4
05165
Vitamin A
RE
199
00050
retinol
µg
0
00802
ß-carotene eq.
µg
2390
1270 - 4540
4
05148
Vitamin D
µg
0
00802
D3 cholecalciferol
µg
D2 ergocalciferol
µg
25-hydroxycholecalciferol
µg
Vitamin E
α-TE
4.0
3.04 - 4.95
2
00128
alpha-tocopherol
mg
4.0
3.04 - 4.95
2
00128
Vitamin K
µg
Vitamin B1, thiamin
mg
0
<0.003
3
00113
Vitamin B2, riboflavin
mg
0.060
0.058 - 0.065
2
00116
Niacin equivalents
NE
3.03
00050
niacin
mg
2.8
2.50 - 3.20
10
00112
tryptophan
NE
0.233
00050
Vitamin B6
mg
0.17
00802
Pantothenic Acid
mg
0.70
00802
Biotin
µg
1.0
00050
Folates
µg
14
00802
Vitamin B12
µg
0
00802
Vitamin C
mg
1.00
00050
L-Ascorbic Acid
mg
1.0
0.700 - 1.40
3
05278
L-Dehydroascorbic acid
mg
Sodium, Na
mg
21
19.8 - 23.0
3
00152
Potassium, K
mg
1026
983 - 1062
3
00152
Calcium, Ca
mg
67.5
38.3 - 89.6
6
00109
Magnesium, Mg
mg
41
35.0 - 48.2
3
00152
Phosphorus, P
mg
65.7
54.2 - 77.4
6
00109
Iron, Fe
mg
6
00137
Copper, Cu
mg
0.27
00802
Zinc, Zn
mg
0.2
00802
Iodine, I
µg
3.4
00149
Manganese, Mn
mg
0.235
0.173 - 0.282
3
05278
Chromium, Cr
µg
80
59.0 - 100
2
00173
Selenium, Se
µg
2.2
05234
Nickel, Ni
µg
120
110 - 130
2
00173
Amino acids
mg/100g
mg/g N
Source
Isoleucin
79
170
00153
Leucine
140
290
00153
Lysine
120
250
00153
Methionine
19
41
00153
Cystine
1
3
00153
Phenylalanine
79
170
00153
Tyrosine
36
78
00153
Threonine
65
140
00153
Tryptophan
14
31
00153
Valine
120
250
00153
Arginine
60
130
00153
Histidine
44
95
00153
Alanine
100
220
00153
Aspartic acid
580
1240
00153
Glutamic acid
120
260
00153
Glycine
70
150
00153
Proline
770
1660
00153
Serine
93
200
00153
Carbohydrates
g/100g
Source
Fructose
4.5
00908
Glucose
8.1
00908
Lactose
Maltose
Saccharose
29.3
00908
All sugars, total
41.9
00050
Starch
0
00802
Dietary fibre, total (AOAC)
Cholesterol
mg/100g
Source
Cholesterol
0
00000
Fatty acids
g/100g
%
Source
C 4:0
0.000
05278
C 6:0
0.000
05278
C 8:0
0.000
05278
C 10:0
0.000
05278
C 12:0
0.000
05278
C 14:0
0.000
05278
C 15:0
0.000
05278
C 16:0
0.140
10.3
05278
C 17:0
0.000
05278
C 18:0
0.000
05278
C 20:0
0.000
05278
C 22:0
0.000
05278
C 24:0
0.000
05278
C 14:1
0.000
05278
C 16:1
0.000
05278
C 18:1, n-9
0.610
44.8
05278
C 18:1, cis n-7
C 20:1, n-11
0.000
05278
C 22:1, n-9
0.000
05278
C 22:1, n-11
C 24:1, n-9
C 18:2, n-6
0.610
44.8
05278
C 18:3, n-3
0.000
05278
C 18:4, n-3
0.000
05278
C 20:4, n-6
0.000
05278
C 20:5, n-3
0.000
05278
C 22:5, n-3
0.000
05278
C 22:6, n-3
0.000
05278
Other fatty acids
Fatty acid totals
g/100g
%
Source
Sum saturated
0.140
10.3
00050
Sum monounsaturated
0.610
44.8
00050
Sum polyunsaturated
0.610
44.8
00050
Sum n-3 fatty acids
0.000
00050
Sum n-6 fatty acids
0.610
44.8
00050
Trans fatty acids
Copyright © 2009
Department of Nutrition, National Food Institute
Department of Nutrition - Mørkhøj Bygade 19 - DK-2860 Søborg, Denmark - Phone +45 35 88 70 00
Updated 2009-01-13