 Food Details
Passion-fruit, (granadilla), purple, raw
| Group: | Fruits and Fruit Juices | | Description: | PASSION-FRUIT,(GRANADILLA),PURPLE,RAW | | Refuse: | 48% Shell | | Scientific Name: | Passiflora edulis | | Ca:P ratio: | 1:5.67 |
Nutrients
| Nutrient |
Value |
Unit |
Derivation Note |
| Proximates | | Water | 72.93 | g | |
| Energy | 97 | kcal | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Energy | 406 | kj | |
| Protein | 2.2 | g | |
| Total lipid (fat) | 0.7 | g | |
| Ash | 0.8 | g | |
| Carbohydrate, by difference | 23.38 | g | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Fiber, total dietary | 10.4 | g | |
| Sugars, total | 11.2 | g | Taken from another source--other tables of food composition |
| Minerals | | Calcium, Ca | 12 | mg | |
| Iron, Fe | 1.6 | mg | |
| Magnesium, Mg | 29 | mg | |
| Phosphorus, P | 68 | mg | |
| Potassium, K | 348 | mg | |
| Sodium, Na | 28 | mg | |
| Zinc, Zn | 0.1 | mg | |
| Copper, Cu | 0.086 | mg | |
| Selenium, Se | 0.6 | mcg | Calculated from different food; From average values for food category; No adjustment; Retention factors not used |
| Vitamins | | Vitamin C, total ascorbic acid | 30 | mg | |
| Thiamin | 0 | mg | |
| Riboflavin | 0.13 | mg | |
| Niacin | 1.5 | mg | |
| Vitamin B-6 | 0.1 | mg | |
| Folate, total | 14 | mcg | |
| Folic acid | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Folate, food | 14 | mcg | |
| Folate, DFE | 14 | mcg_DFE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin B-12 | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin B-12, added | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin A, IU | 1272 | IU | Analytical data |
| Vitamin A, RAE | 64 | mcg_RAE | Analytical data |
| Retinol | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin E (alpha-tocopherol) | 0.02 | mg | Based on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used |
| Vitamin E, added | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin K (phylloquinone) | 0.7 | mcg | Based on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used |
| Lipids | | Fatty acids, total saturated | 0.059 | g | |
| 4:0 | 0 | g | |
| 6:0 | 0 | g | |
| 8:0 | 0 | g | |
| 10:0 | 0 | g | |
| 12:0 | 0 | g | |
| 14:0 | 0 | g | |
| 16:0 | 0.045 | g | |
| 18:0 | 0.014 | g | |
| Fatty acids, total monounsaturated | 0.086 | g | |
| 16:1 undifferentiated | 0 | g | |
| 18:1 undifferentiated | 0.086 | g | |
| 20:1 | 0 | g | |
| 22:1 undifferentiated | 0 | g | |
| Fatty acids, total polyunsaturated | 0.411 | g | |
| 18:2 undifferentiated | 0.41 | g | |
| 18:3 undifferentiated | 0.001 | g | |
| 18:4 | 0 | g | |
| 20:4 undifferentiated | 0 | g | |
| 20:5 n-3 | 0 | g | |
| 22:5 n-3 | 0 | g | |
| 22:6 n-3 | 0 | g | |
| Cholesterol | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Others | | Alcohol, ethyl | 0 | g | |
| Caffeine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Theobromine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Carotenoids | | Carotene, beta | 743 | mcg | Analytical data |
| Carotene, alpha | 0 | mcg | Analytical data |
| Cryptoxanthin, beta | 41 | mcg | Analytical data |
| Lycopene | 0 | mcg | Based on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used |
| Lutein + zeaxanthin | 0 | mcg | Based on another form of the food or similar food; Concentration adjustment; No adjustment; Retention factors not used |
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