Fish gratin, with egg, baked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 71 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 650 | 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 | 156 | 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 | 9.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 2.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0.23 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.26 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 1.36 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.65 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 3.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 3.34 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 1.26 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.24 | 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 | 0.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0.05 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.12 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.39 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 1.39 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 137 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 4.4 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 2.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 1.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 0.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 13.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.6 | 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 | 106 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 104 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 21 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 2.4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 2.7 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.21 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.11 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 26 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 1.5 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 66 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 257 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 301 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 21 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 16 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.03 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 198 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 122.6 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0172 | Prepared food product (US CFR) |
A0804 | Seafood dish (EUROFIR) |
B1842 | Atlantic cod |
C0268 | Skeletal meat part, without bone, without skin |
E0151 | Solid |
F0014 | Fully heat-treated |
G0005 | Baked or roasted |
H0184 | Milk added |
H0186 | Egg 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 |
Z0109 | Home prepared |
Foods in Fish products, prepared
- Soup, lean fish, frozen
- Soup, salmon, frozen
- Shrimp, battered, pre-fried, frozen
- Squid, battered, pre-fried, frozen
- Fish fingers, pre-fried, fried in hard margarine
- Shrimp, battered, pre-fried, fried in soy oil
- Fish gratin, with egg, baked
- Fish gratin, with egg and macaroni, baked
- Fish gratin, with egg, baked, industrially made
- Casserole, with saithe, onion and sweet pepper sauce
- Casserole, with cod and tomato
- Fish in aspic, with fish pudding and shrimps
- Soup, lean fish
- Soup, lean fish, creamed
- Herring salad, with potatoes
- Fish fingers, pre-fried, fried in soft margarine
- Fish fingers, pre-fried, fried in butter
- Fish fingers, pre-fried, fried in soy oil
- Fish fingers, pre-fried, fried in fat
- Fish burger, breaded, fried, with bread, cheese, sauce, fast food restaurant
- Sashimi, salmon
- Sashimi, halibut, Atlantic
- Sashimi, tuna
- Sushi, nigiri, salmon
- Sushi, nigiri, halibut, Atlantic
- Sushi, nigiri, tuna
- Sushi, maki, salmon
- Sushi, maki, halibut, Atlantic
- Sushi, maki, tuna
- Fish gratin, industrially made, Findus Familiens fiskegrateng
- Fish gratin, industrially made, First Price Fiskegrateng med makaroni
- Fish gratin, industrially made
- Fish gratin, industrially made, Enghav Fiskegrateng med makaroni
- Fish gratin, industrially made, Coop X-tra Fiskegrateng
- Sushi, maki, california
- Sushi, maki, tempura
- Sushi, maki, scampi
- Sushi, nigiri, scampi
- Sushi, nigiri, scallops
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
www.matvaretabellen.no
