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Fish pudding, with cream

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 78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 429 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 102 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 4.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.23 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 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.89 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 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 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) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.05 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 7.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 4.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.5 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 8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.5 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 58 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 56 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.04 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 1.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 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 71 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 606 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 214 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 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 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 118 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 155.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0172 Prepared food product (US CFR)
A0803 Seafood product (EUROFIR)
B1201 Cow
C0235 Milk
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
H0153 Seafood added
H0296 Cream added
J0142 Preserved by chilling or freezing
J0151 Ingredient preserved by heat treatment
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