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Plaice, fillet, rolled in breadcrumbs, raw

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 67 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 632 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 150 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 4.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.81 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.18 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 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.52 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.49 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 100 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 11.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 11.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 15.2 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 47 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 47 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 4.7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.8 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 19 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.1 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 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 157 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 322 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 24 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 202 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 14.1 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)
A0802 Fish or related organism (EUROFIR)
B1861 European plaice
C0175 Skeletal meat part
E0152 Divided into pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0186 Egg added
H0188 Breaded or batter-coated
H0319 Wheat 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

Foods in Lean fish, prepared

Food Groups