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Salmon spread, 70 % salmon, Stabbur-Laks

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 51 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 887 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 213 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 16.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.66 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.38 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 6.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.61 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.66 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.48 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 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.83 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 1.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 3.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 67 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 16.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 22 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 22 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 8.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 6.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.43 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 2.9 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 6 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 38 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 377 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 0.4 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 190 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 4.6 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
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0263 Vegetable fat or oil added
H0378 Guar gum added
H0388 Xanthan gum added
J0123 Sterilized by heat
K0003 No packing medium used
M0151 Metal container
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups