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Crabstick salad, mayonnaise salad, 25 % fat

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 63 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 1066 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 258 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 23.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 1.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.25 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.45 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 14.5 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.06 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 13.71 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 6.4 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 4.75 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 1.79 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 1.83 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 4.77 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 46 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 5.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.6 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 2.1 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 1.2 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 5 g MI0002 EuroFIR recipe calculation procedure
Salt 1.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 35 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 12 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 274 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 9.7 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.01 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.05 mg MI0002 EuroFIR recipe calculation procedure
Folate 11 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 22 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 710 mg MI0002 EuroFIR recipe calculation procedure
Potassium 125 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 12 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 6 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.13 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 47 mg MI0002 EuroFIR recipe calculation procedure
Iodine 8 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0105 DRESSING, CONDIMENT, GRAVY OR SAUCE (US CFR)
A0859 DRESSING, MAYONNAISE (EUROFIR)
B1452 SOYBEAN
C0190 FAT OR OIL
E0110 SEMILIQUID WITH SOLID PIECES
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0153 SEAFOOD ADDED
H0185 EGG YOLK ADDED
H0212 VEGETABLE ADDED
J0131 PRESERVED BY CHILLING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
P0040 REDUCED FAT FOOD
P0132 ""LIGHT"" LABEL CLAIM

Food Groups