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Stew, with beef (10 % fat), potatoes and vegetables

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 78 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 398 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 95 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 4.3 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 2.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C12:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.91 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.79 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Cis-mono unsaturated fatty acids 1.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C16:1 sum 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.1 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C18:2n-6 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.08 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 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.19 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 27 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 4.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 2.9 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 1.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 0.8 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 9.3 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Salt 0.7 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 33 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 3 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 360 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 0.2 alfa-TE 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.04 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.07 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 2.4 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 7 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 0.4 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 5 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Calcium 10 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 1.1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sodium 271 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Potassium 278 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 19 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 1.9 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 2 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0.05 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 101 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iodine 1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0212 Stew or hash (US CFR)
A0799 Meat dish (EUROFIR)
B1161 Cattle
C0268 Skeletal meat part, without bone, without skin
E0110 Semiliquid with solid pieces
F0014 Fully heat-treated
G0020 Simmered, poached or stewed
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