Jump to content

Plaice, 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 56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1088 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 262 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 19.4 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 0.27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.67 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 4.15 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 1.17 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 7.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 7.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 5.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.66 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.56 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) 0.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.72 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.76 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 12.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 12.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.7 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 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 8.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.4 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 55 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 52 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 32 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 4.5 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 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.13 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 3.8 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 37 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 180 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 172 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 18 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 18 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 74 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)
B1861 European plaice
C0175 Skeletal meat part
E0152 Divided into pieces
F0014 Fully heat-treated
G0008 Griddled
G0029 Deep-fried
H0188 Breaded or batter-coated
H0207 Filled or stuffed
H0221 Fat or oil added
H0319 Wheat added
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