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Sesampostei/-pasta, tahini

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 3 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 2582 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 626 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 58,9 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 8,4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C14:0 0,15 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:0 5,26 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:0 2,47 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Trans-umettede fettsyrer 0 g 20 Vurdert verdi.
Cis-enumettede fettsyrer 22 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C16:1 sum 0,18 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:1 sum 21,92 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Cis-flerumettede fettsyrer 25,8 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C18:2n-6 25,3 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:3n-3 0,44 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:5n-3 (EPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:5n-3 (DPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:6n-3 (DHA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Omega-3 0,44 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Omega-6 25,3 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Kolesterol 0 mg 20 Vurdert verdi.
Karbohydrat 0,8 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 0,4 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 0,4 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sukker, tilsatt 0,2 g 20 Vurdert verdi.
Kostfiber 9,3 g 460e U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Protein 18,5 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 0 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 6 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 2,6 alfa-TE 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Tiamin 0,94 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,17 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 5,1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,76 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 99 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 0 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 680 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 10,6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 20 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 580 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 380 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 5,4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen M µg 10 Manglende verdi, ukjent innhold.
Kopper 1,48 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 730 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jod M µg 10 Manglende verdi, ukjent innhold.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0305 Seed or seed product (US CFR)
A0824 Nut or seed product (EUROFIR)
B1226 Sesame
C0155 Seed
E0144 Semisolid
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0001 Preservation method not known
K0001 Packing medium not known
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

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