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Fish patties, saithe

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 71 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 623 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 149 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 9.4 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 1.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.04 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 0.8 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 0.27 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-mono unsaturated fatty acids 4.8 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.04 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 4.68 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 2.9 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 2.43 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.36 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 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 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0.01 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) 0.04 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.41 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 2.44 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 28 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 5.8 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Starch 4.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Mono+Di saccharides 1.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Dietary fibre 0.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Protein 10.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
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 5 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 5 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 4 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 0.5 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 2.8 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.04 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.16 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 1.9 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.3 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 9 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 2.4 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 38 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 0.1 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 567 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 280 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 18 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 0.5 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 17 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.02 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 154 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 18 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)
B1440 Saithe
C0268 Skeletal meat part, without bone, without skin
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0008 Griddled
H0184 Milk added
H0221 Fat or oil 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