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Caviar, cod roe with mayonnaise

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 26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2237 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 542 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 53.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 7.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 3.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 1.27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 11.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 23.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 30.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 15.99 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 3.94 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0.16 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.19 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 16.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 97 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 9.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 8.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 8.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 6.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 4.1 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 17 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 17 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 6.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 17 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 4.1 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 16 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 1628 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 74 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 25 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 115 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 52.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0296 Seafood-based sausage or luncheon meat (US CFR)
A0803 Seafood product (EUROFIR)
B1017 Oil-producing plant
C0307 Seed oil
E0144 Semisolid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0150 Color added
H0153 Seafood added
H0172 Smoked or smoke-flavored
H0185 Egg yolk added
H0749 White sugar added
J0100 Preserved by adding chemicals
J0123 Sterilized by heat
K0003 No packing medium used
M0151 Metal container
M0200 Tube
M0237 Plastic screw cap or lid
N0036 Plastic
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups