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Greek salad, with feta cheese and olives

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 86 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 287 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 69 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 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.26 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.63 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 2.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.5 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 1.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.9 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 73 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 37 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 439 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 0.5 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.03 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 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 20 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 72 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 358 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 188 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 12 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 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 70 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 2.7 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0208 Salad (US CFR)
A0866 Prepared salad (EUROFIR)
B1276 Tomato
C0140 Fruit, peel present, core, pit or seed present
E0104 Whole and pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0143 Cheese added
H0212 Vegetable 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