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Liver paste, lean

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 68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 769 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 185 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 12.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.03 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C14:0 0.11 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C16:0 1.78 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:0 1.09 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.2 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:1 sum 4.44 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.46 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C18:3n-3 0.31 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-3 0.01 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:3n-6 0.02 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-3 0 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:4n-6 0.2 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C20:5n-3 (EPA) 0.02 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:5n-3 (DPA) 0.04 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
C22:6n-3 (DHA) 0.04 g 214 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.42 g 73r Calculated as the sum of omega-3 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cis-poly unsaturated fatty acids, n-6 1.7 g 74r Calculated as the sum of omega-6 fatty acids from reference 214: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2006-2007. Cold cuts of meat. Internal report.
Cholesterol 127 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0.5 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 11.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.7 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 7893 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 7893 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 0.4 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 0.25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 1.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 273 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 10 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 8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 6.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 273 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 111 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 14 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 18 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 143 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine M µg 10 Missing value, content not known.

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
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb 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
Z0112 Food industry prepared

Food Groups