Jump to content

Omelette, fried in fat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 73 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 765 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 184 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 14.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 4.9 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0.18 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.31 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 2.84 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 1.16 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-mono unsaturated fatty acids 5.4 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.26 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 5.04 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 2.6 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 2.07 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.19 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-6 0.02 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-6 0.18 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:5n-3 (DPA) 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0.09 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.28 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 2.37 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 302 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 0.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Mono+Di saccharides 0.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 12.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 0.6 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 206 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 204 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 24 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 2.6 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 5.4 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.08 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.37 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 0 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.13 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 63 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 1.2 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin C 0 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Calcium 60 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 1.9 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 260 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 146 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 13 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 1.3 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 20 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.07 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 197 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 31.8 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).

Classifications

LanguaL coding of the food
LanguaL Classification
A0261 Egg or egg product (US CFR)
A0792 Egg dish (EUROFIR)
B1713 Hen
C0194 Egg
E0151 Solid
F0014 Fully heat-treated
G0008 Griddled
H0151 Spice or herb added
H0221 Fat or oil added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups