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Vegetabilsk postei, Tartex

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 65 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 715 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 172 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 13,4 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 4,6 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 0,01 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C14:0 0,08 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:0 3,94 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:0 0,51 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Trans-umettede fettsyrer 0,2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-enumettede fettsyrer 4,8 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 0,47 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:1 sum 4,33 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Cis-flerumettede fettsyrer 2,4 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 2,47 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:3n-3 0,02 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 0,03 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Omega-6 2,47 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Kolesterol 0 mg 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.
Karbohydrat 5,4 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 5,2 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 0,2 g 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 g 20 Vurdert verdi.
Kostfiber 0 g 20 Vurdert verdi.
Protein 7,5 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 1,4 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 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.
Beta-karoten 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin D 0 µg 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.
Vitamin E 0 alfa-TE 20 Vurdert verdi.
Tiamin 2,1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 1,3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 4,7 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 0,46 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 110 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 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.
Vitamin C 0 mg 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.
Kalsium 130 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 4,2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 540 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 300 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 28 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 2,1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen 1 µg 20 Vurdert verdi.
Kopper 0,13 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 190 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
A0132 Meat product analog (US CFR)
A0800 Meat analogue (EUROFIR)
B1345 Yeast
C0247 Part of algae or fungus
E0144 Semisolid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0146 Starch added
H0151 Spice or herb added
H0345 Palm, palm kernel or coconut oil added
J0123 Sterilized by heat
K0003 No packing medium used
M0151 Metal container
M0213 Box
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Matvaregrupper