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Halibut Atlantic, fillet, rolled in flour, 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 58 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 826 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 198 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 11.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.47 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.83 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.38 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.55 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 1.33 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.98 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 3.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 20.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.2 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 51 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 50 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 13 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 11.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.9 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 5.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.56 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 93 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 504 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 69 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 242 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 20 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0802 Fish or related organism (EUROFIR)
B1877 Atlantic halibut
C0268 Skeletal meat part, without bone, without skin
E0152 Divided into pieces
F0014 Fully heat-treated
G0008 Griddled
H0188 Breaded or batter-coated
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