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Aioli

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 17 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2996 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 728 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 79.4 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 9.2 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.01 g MI0002 EuroFIR recipe calculation procedure
C16:0 6.22 g MI0002 EuroFIR recipe calculation procedure
C18:0 2.42 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 29.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.17 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 29.18 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 36.7 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 32.74 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 3.4 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.09 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.04 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 3.52 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 32.7 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 143 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.3 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.1 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 3 g MI0002 EuroFIR recipe calculation procedure
Salt 0.6 g MI0002 EuroFIR recipe calculation procedure
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 75 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 75 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 27.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 25 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 25 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 228 mg MI0002 EuroFIR recipe calculation procedure
Potassium 38 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 4 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 8 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.03 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 90 mg MI0002 EuroFIR recipe calculation procedure
Iodine 11 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0292 STANDARDIZED DRESSING (US CFR)
A0859 DRESSING, MAYONNAISE (EUROFIR)
B1248 RAPE
C0190 FAT OR OIL
E0135 SEMILIQUID WITH SMOOTH CONSISTENCY
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0178 AERATED
H0185 EGG YOLK ADDED
J0142 PRESERVED BY CHILLING OR FREEZING
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