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Porridge, prepared with sour cream, Rømmegrøt

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 66 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 868 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 209 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 15.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 9.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.53 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.33 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 0.01 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 0.01 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) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.37 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 43 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 13.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 9.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3.8 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 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.8 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 197 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 189 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 94 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 90 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 307 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 148 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 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 100 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 12.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0172 Prepared food product (US CFR)
A0822 Savoury cereal dish (EUROFIR)
B1201 Cow
C0235 Milk
E0135 Semiliquid with smooth consistency
F0014 Fully heat-treated
G0014 Boiled
H0296 Cream 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