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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 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Kilojoules 2996 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 728 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 79.4 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Saturated fatty acids 9.2 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C12:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C14:0 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:0 6.22 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:0 2.42 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Transunsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-mono unsaturated fatty acids 29.6 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:1 sum 0.17 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:1 sum 29.18 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids 36.7 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:2n-6 32.74 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:3n-3 3.4 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-6 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-6 0.09 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:5n-3 (EPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:5n-3 (DPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:6n-3 (DHA) 0.04 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-3 3.52 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-6 32.7 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cholesterol 143 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Carbohydrate, glycemic 0.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Mono+Di saccharides 0.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sugar, added 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Dietary fibre 0.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Protein 3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
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 75 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 75 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Beta-carotene 2 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin D 1.4 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin E 27.2 alfa-TE 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Thiamin 0.04 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Riboflavin 0.08 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Niacin 0 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B6 0.06 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Folate 25 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B12 0.9 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin C 2 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Calcium 25 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iron 1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sodium 228 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Potassium 38 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Magnesium 4 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Zinc 0.7 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Selenium 8 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Copper 0.03 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Phosphorus 90 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iodine 11.3 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).

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