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Fish paté, salmon

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 60 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 960 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 231 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 16.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.8 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 0.89 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.13 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) 0.63 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.88 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 2.34 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 125 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 4.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.7 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 15.5 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 118 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 115 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 34 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 6.9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.35 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 2.7 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 54 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 573 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 357 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 22 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 209 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 13.6 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)
B1587 Atlantic salmon
C0268 Skeletal meat part, without bone, without skin
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0184 Milk added
H0186 Egg added
J0142 Preserved by chilling or freezing
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