Table de composition nutritionnelle des aliments Ciqual 2020

Avocat, pulpe, cru

Composition détaillée
Constituant Teneur moyenne Min Max
Energie, Règlement UE N° 1169/2011 (kJ/100 g) 843
Energie, Règlement UE N° 1169/2011 (kcal/100 g) 205
Energie, N x facteur Jones, avec fibres (kJ/100 g) 843
Energie, N x facteur Jones, avec fibres (kcal/100 g) 205
Eau (g/100 g) 70,3 63,2 83,8
Protéines, N x facteur de Jones (g/100 g) 1,56 1,53 3
Protéines, N x 6.25 (g/100 g) 1,56 0,3 3
Glucides (g/100 g) 0,83 6,5
Lipides (g/100 g) 20,6 8,4 23,2
Sucres (g/100 g) 0,4 0 2,42
Fructose (g/100 g) 0,16 0,07 0,25
Galactose (g/100 g) 0,073 0 0,3
Glucose (g/100 g) 0,16 0,06 2,17
Lactose (g/100 g) < 0,2 0
Maltose (g/100 g) < 0,2 0
Saccharose (g/100 g) < 0,2 0
Amidon (g/100 g) < 0,35 0,05
Fibres alimentaires (g/100 g) 3,6 3,2 12,7
Polyols totaux (g/100 g) < 0,5
Cendres (g/100 g) 3,29 0,82 3,7
Alcool (g/100 g) 0
Acides organiques (g/100 g) 1,02
AG saturés (g/100 g) 4,51 1,85
AG monoinsaturés (g/100 g) 12,3 5,51
AG polyinsaturés (g/100 g) 2,83 1,37
AG 4:0, butyrique (g/100 g) < 0,01 0
AG 6:0, caproïque (g/100 g) < 0,01 0
AG 8:0, caprylique (g/100 g) < 0,01 0
AG 10:0, caprique (g/100 g) < 0,01 0
AG 12:0, laurique (g/100 g) < 0,01 0
AG 14:0, myristique (g/100 g) 0,01 0 0,013
AG 16:0, palmitique (g/100 g) 4,37 1,73
AG 18:0, stéarique (g/100 g) 0,11 0
AG 18:1 9c (n-9), oléique (g/100 g) 8,72 8,23 11,3
AG 18:2 9c,12c (n-6), linoléique (g/100 g) 2,68 1,29
AG 18:3 c9,c12,c15 (n-3), alpha-linolénique (g/100 g) 0,15 0,06
AG 20:4 5c,8c,11c,14c (n-6), arachidonique (g/100 g) < 0,01 0,016
AG 20:5 5c,8c,11c,14c,17c (n-3) EPA (g/100 g) < 0,01 0
AG 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA (g/100 g) < 0,01 0
Cholestérol (mg/100 g) < 0,5 0
0,00
Sel chlorure de sodium (g/100 g) 0,015 0,02
5
Calcium (mg/100 g) 9,4 5,71 19
Chlorure (mg/100 g) < 20
Cuivre (mg/100 g) 0,18 0,09 0,38
Fer (mg/100 g) 0,34 0,14 1,06
Iode (µg/100 g) < 20
Magnésium (mg/100 g) 21 17 34
Manganèse (mg/100 g) 0,2 0,07
Phosphore (mg/100 g) 38 30 73,7
Potassium (mg/100 g) 430 219 691
Sélénium (µg/100 g) < 20 0,8
Sodium (mg/100 g) 6 1 17
Zinc (mg/100 g) 0,43 0,35 0,83
Rétinol (µg/100 g) 0
Beta-Carotène (µg/100 g) <5 140
Vitamine D (µg/100 g) 0
Vitamine E (mg/100 g) 2,23 0,66 3,28
Vitamine K1 (µg/100 g) 14,5 8 27
Vitamine C (mg/100 g) < 0,5 24,1
0,01
Vitamine B1 ou Thiamine (mg/100 g) 0,052 0,1
1
Vitamine B2 ou Riboflavine (mg/100 g) 0,037 0,18
Vitamine B3 ou PP ou Niacine (mg/100 g) 1,56 0,36 2,51
Vitamine B5 ou Acide pantothénique (mg/100 g) 1,07 0,61 2,71
Vitamine B6 (mg/100 g) 0,17 0,07 0,45
Vitamine B9 ou Folates totaux (µg/100 g) 70,4 14 155
Vitamine B12 (µg/100 g) 0
 Code de confiance
A
A
A
A
A
A
A
A
A
A
D
D
D
A
A
A
A
A
A
A
C
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
C
A
B
A
A
A
A
A
A
A
A
A
C
Table de composition nutritionnelle des aliments Ciqual 2020

Avocat, pulpe, cru

Composition abrégée
Constituant Teneur moyenne Min Max
Energie, Règlement UE N° 1169/2011 (kJ/100 g) 843
Energie, Règlement UE N° 1169/2011 (kcal/100 g) 205
Protéines, N x 6.25 (g/100 g) 1,56 0,3 3
Glucides (g/100 g) 0,83 6,5
Lipides (g/100 g) 20,6 8,4 23,2
Sucres (g/100 g) 0,4 0 2,42
AG saturés (g/100 g) 4,51 1,85
0,00
Sel chlorure de sodium (g/100 g) 0,015 0,02
5
 Code de confiance
A
A
A
A
A
A
A
A
Table de composition nutritionnelle des aliments Ciqual 2020

Avocat, pulpe, cru

Sources de données
Constituant
Energie, Règlement UE N° 1169/2011 (kJ/100 g)
Energie, Règlement UE N° 1169/2011 (kcal/100 g)
Energie, N x facteur Jones, avec fibres (kJ/100 g)
Energie, N x facteur Jones, avec fibres (kcal/100 g)
Eau (g/100 g)
Protéines, N x facteur de Jones (g/100 g)
Protéines, N x 6.25 (g/100 g)
Glucides (g/100 g)
Lipides (g/100 g)
Sucres (g/100 g)
Fructose (g/100 g)
Galactose (g/100 g)
Glucose (g/100 g)
Lactose (g/100 g)
Maltose (g/100 g)
Saccharose (g/100 g)
Amidon (g/100 g)
Fibres alimentaires (g/100 g)
Polyols totaux (g/100 g)
Cendres (g/100 g)
Alcool (g/100 g)
Acides organiques (g/100 g)
AG saturés (g/100 g)
AG monoinsaturés (g/100 g)
AG polyinsaturés (g/100 g)
AG 4:0, butyrique (g/100 g)
AG 6:0, caproïque (g/100 g)
AG 8:0, caprylique (g/100 g)
AG 10:0, caprique (g/100 g)
AG 12:0, laurique (g/100 g)
AG 14:0, myristique (g/100 g)
AG 16:0, palmitique (g/100 g)
AG 18:0, stéarique (g/100 g)
AG 18:1 9c (n-9), oléique (g/100 g)
AG 18:2 9c,12c (n-6), linoléique (g/100 g)
AG 18:3 c9,c12,c15 (n-3), alpha-linolénique (g/100 g)
AG 20:4 5c,8c,11c,14c (n-6), arachidonique (g/100 g)
AG 20:5 5c,8c,11c,14c,17c (n-3) EPA (g/100 g)
AG 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA (g/100 g)
Cholestérol (mg/100 g)
Sel chlorure de sodium (g/100 g)
Calcium (mg/100 g)
Chlorure (mg/100 g)
Cuivre (mg/100 g)
Fer (mg/100 g)
Iode (µg/100 g)
Magnésium (mg/100 g)
Manganèse (mg/100 g)
Phosphore (mg/100 g)
Potassium (mg/100 g)
Sélénium (µg/100 g)
Sodium (mg/100 g)
Zinc (mg/100 g)
Rétinol (µg/100 g)
Beta-Carotène (µg/100 g)
Vitamine D (µg/100 g)
Vitamine E (mg/100 g)
Vitamine K1 (µg/100 g)
Vitamine C (mg/100 g)
Vitamine B1 ou Thiamine (mg/100 g)
Vitamine B2 ou Riboflavine (mg/100 g)
Vitamine B3 ou PP ou Niacine (mg/100 g)
Vitamine B5 ou Acide pantothénique (mg/100 g)
Vitamine B6 (mg/100 g)
Vitamine B9 ou Folates totaux (µg/100 g)
Vitamine B12 (µg/100 g)
elle des aliments Ciqual 2020

Références
Valeur ajustée/calculée/imputée Ciqual
Valeur ajustée/calculée/imputée Ciqual
Valeur ajustée/calculée/imputée Ciqual
Valeur ajustée/calculée/imputée
Composition Ciqual
Databank, revision 7.01. Department of Nutrition, National Food Institute,
Technical University of Denmark,
Composition Databank, revision 7.01. version 7.1, 2009.of Nutrition, National Food Institute,
Department
U.S.
Technical University of Denmark, version 7.1,Research
Department of Agriculture, Agricultural 2009. Service (2014). USDA National Nutrient
Saxholt E, Christensen AT, Møller A, Hartkopp HB, HessService
U.S. Department of Agriculture, Agricultural Research Ygil K, (2014).
Hels OHUSDA
(2009). DanishNutrient
National Food
Composition Databank, revision 7.01. Department of Nutrition, National Food Institute,
Valeur ajustée/calculée/imputée
Composition Ciqual
Databank, revision 7.01. Department of Nutrition, National Food Institute,
Technical University
Composition of Denmark,
Databank, version
revision 7.01. 7.1, 2009.of Nutrition, National Food Institute,
Department
U.S. Department
Technical of Agriculture,
University of Denmark,Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
U.S. Department
Valeur of Agriculture, Agricultural
ajustée/calculée/imputée Ciqual Research Service (2014). USDA National Nutrient
Valeur ajustée/calculée/imputée Ciqual
Valeur ajustée/calculée/imputée
Composition Ciqual
Databank, revision 7.01. Department of Nutrition, National Food Institute,
Technical University of Denmark,
Composition Databank, revision 7.01. version 7.1, 2009.of Nutrition, National Food Institute,
Department
U.S. Department
Technical of
University Agriculture,
of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark,Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
U.S.
U.S. Department
Department of of Agriculture,
Agriculture, Agricultural
Agricultural Research
Research Service
Service (2014).
(2014). USDA
USDA National
National Nutrient
Nutrient
Composition
Database for Databank, revision 7.01.
Standard Reference, Department
Release of Nutrition,
27. Nutrient National Home
Data Laboratory Food Institute,
Page,
Technical University of Denmark, version 7.1, 2009.
U.S. Department
Analyses of Agriculture,
Ciqual-Aprifel Agricultural Research Service (2014). USDA National Nutrient
Composition Databank,2017 MS-2.5
revision 7.01. Department of Nutrition, National Food Institute,
Technical University of Denmark, version 7.1,Research
U.S. Department of Agriculture, Agricultural 2009. Service (2014). USDA National Nutrient
U.S. Department
Database of Agriculture,
for Standard Reference,Agricultural
Release 27.Research
NutrientService (2014). USDA
Data Laboratory National
Home Page, Nutrient
http://www.ars.usda.gov/ba/bhnrc/ndl
Analyses Ciqual-Aprifel 2017 MS-2.5
Composition Databank, revision 7.01. Department of Nutrition, National Food Institute,
Composition Databank,
Technical University revision 7.01.
of Denmark, Department
version 7.1, 2009.of Nutrition, National Food Institute,
Technical University of Denmark, version 7.1, 2009.of Nutrition, National Food Institute,
Composition Databank, revision 7.01. Department
U.S. Department of
Technical University Agriculture,
of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of
University Agriculture,
of Denmark, Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
Composition Databank, revision 7.01. Department of Nutrition, National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of
University Agriculture,
of Denmark, Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
Composition Databank, revision 7.01. Department of Nutrition, National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark,Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
Composition
U.S. DepartmentDatabank, revision Agricultural
of Agriculture, 7.01. Department of Nutrition,
Research National
Service (2014). Food
USDA Institute,
National Nutrient
Technical
CompositionUniversity of Denmark,
Databank, version
revision 7.01. 7.1, 2009.of Nutrition, National Food Institute,
Department
Composition Databank,
Technical University revision 7.01.
of Denmark, Department
version 7.1, 2009.of Nutrition, National Food Institute,
Technical University
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U.S. Department of Agriculture, Agricultural
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HB, HessService
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Food
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Composition
Composition Databank,
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7.01. Department
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Nutrition, National
National Food
Food Institute,
Institute,
Technical
Saxholt E, University
Christensen ofAT,
Denmark,
Møller version 7.1, 2009.
A, Hartkopp HB, Hess Ygil K, Hels OH (2009). Danish Food
Composition
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7.01. Department
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National Food
Food Institute,
Institute,
Technical University of Denmark, version 7.1, 2009.
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U.S. Department
Technical of Agriculture,
University of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of
University Agriculture,
of Denmark, Agricultural
version 7.1,Research
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U.S. Department
Technical of Agriculture,
University of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark,Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
U.S. Department
Analyses of Agriculture,
Ciqual-Aprifel Agricultural Research Service (2014). USDA National Nutrient
Composition Databank,2017 MS-2.5
revision 7.01. Department of Nutrition, National Food Institute,
Technical
CompositionUniversity of Denmark,
Databank, version
revision 7.01. 7.1, 2009.of Nutrition, National Food Institute,
Department
U.S.
Technical University of Denmark, version 7.1,Research
Department of Agriculture, Agricultural 2009. Service (2014). USDA National Nutrient
U.S. Department
Analyses of Agriculture,
Ciqual-Aprifel Agricultural Research Service (2014). USDA National Nutrient
Composition Databank,2017 MS-2.5
revision 7.01. Department of Nutrition, National Food Institute,
Technical University of Denmark,
Composition Databank, revision 7.01. version 7.1, 2009.of Nutrition, National Food Institute,
Department
U.S. Department of
Technical University Agriculture,
of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
2009.of Nutrition,
Composition Databank, revision 7.01. Department National Food Institute,
U.S. Department
Technical of
University Agriculture,
of Denmark, Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
Composition Databank, revision 7.01. Department of Nutrition, National Food Institute,
U.S. Department
Technical of Agriculture,
University of Denmark,Agricultural
version 7.1,Research
2009. Service (2014). USDA National Nutrient
Saxholt E, Christensen AT, Møller A, Hartkopp HB, HessService
U.S. Department of Agriculture, Agricultural Research Ygil K, (2014).
Hels OHUSDA
(2009). DanishNutrient
National Food
Composition
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Databank, revision
revision 7.01.
7.01. Department
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Nutrition, National
National Food
Food Institute,
Institute,
Technical
CompositionUniversity of Denmark,
Databank, version
revision 7.01. 7.1, 2009.of Nutrition, National Food Institute,
Department
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version 7.1,Research
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Nutrient
Database for Standard Reference, Release 27.
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A, Hartkopp Research
HB, HessService
Ygil K, (2014).
Hels OHUSDA National
(2009). DanishNutrient
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Databank, revision
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7.01. Department
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Food Institute,
Institute,
Technical
CompositionUniversity of Denmark,
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revision 7.01. 7.1, 2009.of Nutrition, National Food Institute,
Department
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University Agriculture,
of Denmark, Agricultural
version 7.1,Research Service (2014). USDA National Nutrient
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University of Denmark, Agricultural
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U.S.
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www.ciqual.anses.fr

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Les valeurs minimales et maximales, lorsqu'elles existent, permettent de situer la teneur moyenne dans la gamme des vale

Pour une meilleure information, la table Ciqual met à disposition des utilisateurs un code de confiance. Ce code, sous la fo
Le code confiance est symbolisé par une échelle de fiabilité allant de A (donnée très fiable) à D (donnée peu fiable). La fiab
français, leur année et la qualité de la méthode analytique.