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Fish balls, refrigerated

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 81 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 289 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 68 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 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.08 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 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 24 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.4 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 8 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.2 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 66 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 575 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 239 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 15 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 133 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 26 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)
A0803 Seafood product (EUROFIR)
B1201 Cow
C0235 Milk
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0013 Cooked in water or water-based liquid
H0146 Starch added
H0151 Spice or herb added
H0153 Seafood added
J0131 Preserved by chilling
K0017 Packed in water
M0187 Plastic container, rigid or semirigid, plastic lid
N0036 Plastic
P0024 Human consumer, no age specification
Z0219 Drained

Food Groups