Composition averages * for 100 g clear
|
Components
|
(g)
|
|
Carbohydrates
|
2.80
|
|
Proteins
|
0.80
|
|
Lipids
|
0.10
|
|
Water
|
94.0
|
|
Dietary Fiber
|
1.20
|
|
Minerals
|
(mg)
|
|
Phosphor
|
24.00
|
|
Calcium
|
9.000
|
|
Magnesium
|
11.00
|
|
Sulfre
|
11.00
|
|
Sodium
|
5.000
|
|
Chlorine
|
51.00
|
|
Borine
|
0.100
|
|
Iron
|
0.500
|
|
Copper
|
0.060
|
|
Zinc
|
0.140
|
|
Manganese
|
0.110
|
|
Nickel
|
0.023
|
|
Cobalt
|
0.009
|
|
Chrome
|
0.005
|
|
Fluorine
|
0.024
|
|
Iodine
|
0.002
|
|
|
|
Vitamins
|
(mg)
|
|
Vitamin C (ac. ascorbic)
|
18.00
|
|
Provitamin A (carotene)
|
0.600
|
|
Vitamin B1 (thiamine)
|
0.060
|
|
Vitamin B2 (riboflavine)
|
0.040
|
|
Vitamin B3 or PP (nicotinamide)
|
0.600
|
|
Vitamin B5 (ac. panothénique)
|
0.280
|
|
Vitamin B6 (pyridoxine)
|
0.080
|
|
Vitamin B8 (biotine)
|
0.001
|
|
Vitamin B9 (ac. folic)
|
0.020
|
|
Vitamin E (tocopherols)
|
1.000
|
|
Energy intake
|
|
|
KCalories
|
15.00
|
|
* This is an average composition for information: the values are to be regarded as orders of magnitude, which vary depending on variety, season, degree of maturity, growing conditions, etc.. From: “Global Directory of Food”, REGAL (1995) – “Minerals” (1996), “Composition of Foods”, Marigold, Fachmann and Kraut, “The Composition of Foods”, Mc Cance and Widdowson.
