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Cod, filled, breaded, pre-fried, fried in fat

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 64 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 838 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 201 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 13.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.28 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.17 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.69 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.05 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 5.77 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.46 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.05 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 42 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 9.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 8.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.5 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 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 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 64 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 62 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 27 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.3 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 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.07 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 40 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 398 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 216 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 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 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 119 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 78.8 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)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0122 Divided or disintegrated
F0014 Fully heat-treated
G0008 Griddled
G0029 Deep-fried
H0151 Spice or herb added
H0186 Egg added
H0207 Filled or stuffed
H0221 Fat or oil added
H0319 Wheat added
H0356 Other substance coated or covered
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Lean fish, prepared

Food Groups