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Waldorf salad, with apples, celery, mayonnaise and whipped cream

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 65 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 999 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 242 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 23.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 6.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.57 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.97 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 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 9.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 10.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 5.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 1.58 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 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 1.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 5.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 31 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 5.1 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 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 1.9 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 89 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 85 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 44 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 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 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 25 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 31 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 152 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 214 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 59 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0225 Relish (US CFR)
A0859 Dressing, mayonnaise (EUROFIR)
B1245 Apple
C0139 Fruit, peel present, core, pit or seed removed
E0110 Semiliquid with solid pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0185 Egg yolk added
H0212 Vegetable added
H0296 Cream added
J0142 Preserved by chilling or freezing
J0151 Ingredient preserved by heat treatment
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