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Burger, vegetarian, with beans, fried in soy oil

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 61 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 799 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 192 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 11.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.45 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 4.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.46 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 0.03 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) 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.46 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.96 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 87 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 14.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 12.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.1 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 3.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.4 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 109 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 106 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 32 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 89 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 42 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 545 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 337 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 34 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 139 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 9.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0132 Meat product analog (US CFR)
A0800 Meat analogue (EUROFIR)
B1567 Bean (vegetable)
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0008 Griddled
H0151 Spice or herb added
H0186 Egg 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
Z0109 Home prepared

Food Groups