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Liver paste

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 53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1255 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 303 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 25.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 11.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.05 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.21 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.98 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 1.68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 11.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.38 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 5.84 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0.03 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 0.15 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0.05 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) 0.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.53 g 73j Calculated as the sum of omega-3 fatty acids from reference 204: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 3.15 g 74j Calculated as the sum of omega-6 fatty acids from reference 204: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
Cholesterol 133 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 6.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 4.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 12.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.5 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 7334 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 7334 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.99 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 5.1 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 255 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 9.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 62 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 6.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 986 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 151 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 3.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 170 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3 µg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 Sausage or luncheon meat (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1136 Swine
C0176 Liver
E0144 Semisolid
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
H0184 Milk added
H0191 Meat added
H0262 Animal fat or oil 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