Quiche, with cheese and ham
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 54 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Kilojoules | 1166 | 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 | 280 | 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 | 18 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Saturated fatty acids | 8.1 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Transunsaturated fatty acids | 0.3 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-mono unsaturated fatty acids | 5.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-poly unsaturated fatty acids | 2.6 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cholesterol | 110 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Carbohydrate, glycemic | 15.6 | g | 63 | Calculated from summation of mono/disaccharides and starch. |
| Starch | 13.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Mono+Di saccharides | 1.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sugar, added | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Dietary fibre | 0.7 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Protein | 13.5 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 194 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 187 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Beta-carotene | 78 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin D | 1.8 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin E | 2.2 | alfa-TE | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Thiamin | 0.13 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Riboflavin | 0.22 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Niacin | 1.1 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin B6 | 0.08 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Folate | 14 | µg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Vitamin B12 | 0.9 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin C | 0 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Calcium | 183 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Iron | 0.9 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sodium | 279 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Potassium | 158 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Magnesium | 20 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Zinc | 1.5 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Selenium | 9 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Copper | 0.07 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Phosphorus | 223 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
Classifications
| LanguaL | Classification |
|---|---|
| A0100 | Pie, unsweetened, or pizza (US CFR) |
| A0822 | Savoury cereal dish (EUROFIR) |
| B1201 | Cow |
| C0235 | Milk |
| E0151 | Solid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0143 | Cheese added |
| H0151 | Spice or herb added |
| H0186 | Egg added |
| H0191 | Meat added |
| H0207 | Filled or stuffed |
| 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 |
Foods in Pizza, pie, etc
- Pizza, with meat, frozen, industry made
- Pizza, with pepperoni, frozen, industry made
- Pizza, with meat balls and ham, frozen, industry made
- Pizza, with tomato sauce and cheese
- Meatballs with mushy peas and potatoes, Fjordland
- Steamed salmon with herb sauce, potatoes and baby carrots, Fjordland
- Pork roast with sauerkraut and potatoes, Fjordland
- Pizza topping, no meat, powder base, prepared
- Quiche, with cheese and ham
- Pancakes, low fat milk, fried in soft margarine
- Pancakes, skimmed milk, fried in hard margarine
- Pancakes, skimmed milk, fried without fat
- Pancakes, whole milk, fried in hard margarine
- Pancakes, low fat milk, fried in hard margarine
- Pancakes, prepared from powder, type Toro
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2013
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2013. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
