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Fat for cooking, unspecified

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 13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 3170 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 771 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 85.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 25.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 3.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 3.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 9.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 6.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-mono unsaturated fatty acids 36.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 35.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 18.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 14.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 3.5 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 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 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) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 3.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 16.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 51 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0.3 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 0.3 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 0.3 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 632 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 610 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 262 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 6.8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 15.2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 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 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 416 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0129 Refined or partially-refined food product (US CFR)
A0806 Vegetable fat or oil (EUROFIR)
B1017 Oil-producing plant
C0190 Fat or oil
E0001 Physical state, shape or form not known
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0214 Vitamin d added
H0221 Fat or oil added
H0262 Animal fat or oil added
H0263 Vegetable fat or oil added
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes 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

Food Groups