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Liver paste, fat reduced

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 67 g 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Kilojoules 715 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 171 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 10.6 g 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Saturated fatty acids 3.1 g 218 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2008. Internal report; Vitamin D in meat products.
Transunsaturated fatty acids 0 g 218 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2008. Internal report; Vitamin D in meat products.
Cis-mono unsaturated fatty acids 4.7 g 218 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2008. Internal report; Vitamin D in meat products.
Cis-poly unsaturated fatty acids 2.1 g 218 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2008. Internal report; Vitamin D in meat products.
Cholesterol 110 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Carbohydrate, glycemic 5.5 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 3.6 g 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Mono+Di saccharides 1.9 g 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated value.
Protein 13.5 g 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4300 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4300 µg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0.2 µg 218 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2008. Internal report; Vitamin D in meat products.
Vitamin E 1.3 alfa-TE 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Thiamin 0.21 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Riboflavin 1.15 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Niacin 5.4 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Vitamin B6 0.26 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Folate 122 µg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Vitamin B12 6.4 µg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Vitamin C 0 mg 50 Estimated value.
Calcium 17 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Iron 8.3 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Sodium 500 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Potassium 250 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Magnesium 14 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Zinc 2.7 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Selenium 22 µg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Copper 0.35 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )
Phosphorus 190 mg 215 The Norwegian Food Safety Authority and Directorate for health and social affairs. Analytical project planned in 2006. Internal notes; (Cold cuts of meat )

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

Foods in Meat products, sandwich meats

Food Groups