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Veal, roll

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 72 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 600 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 144 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 8.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.19 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 1.96 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 44 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.1 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 15.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2 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 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 2 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 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.32 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 3.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 2 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 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 10 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 795 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 26 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)
A0797 Preserved meat (EUROFIR)
B1000 Cattle and swine and calf
C0268 Skeletal meat part, without bone, without skin
E0145 Sliced, thin, below 0.5 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0184 Milk added
J0131 Preserved by chilling
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