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Loquats, canned in syrup, whole contents

Loquats are a fruit, and the figures here describe loquats canned in syrup, including both the fruit and the syrup rather than drained fruit alone. They mainly provide carbohydrate in the form of sugars, with little fat or protein. Per 100g, the whole contents provide 351 kJ of energy, 22g of carbohydrate, 22g of sugars and 0.1g of fat.

Carbohydrate provides energy for the body. The sugar content includes sugars naturally present in the fruit as well as those in the syrup; these are not listed separately in the supplied data. The syrup is relevant for people monitoring sugar or energy intake. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

84 kcal

Energy

351 kJ

Graisse

0.1g

Carbohydrate

22g

of which sugars

22g

Protéines

0.3g

Eau

77g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

16µg

Vitamine D

0µg

Vitamine C

0mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

Trace

Niacin (B3)

0.5mg

Vitamine B12

0µg

Calcium

22mg

Fer

0.1mg

Phosphorus

3mg

Sélénium

Trace

Other types of loquats

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Loquats, flesh only, raw

28 kcal

0.7g

0.2g

–

About these figures

Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Wu Leung et al. (1972) Food composition table for use in East Asia, Food and Agriculture Organization and US Department of Health.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine