Crabstick salad, mayonnaise salad, 25 % fat
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 63 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 1031 | 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 | 250 | 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 | 23.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 2.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 1.29 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.52 | 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 | 12.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.06 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 12.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 8.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 6.7 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 1.37 | 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 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 1.43 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 6.72 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 55 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 4.2 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 2.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 1.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 1.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 0.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 4.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 1.9 | 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 | 71 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 12 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 713 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.9 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 9.6 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.02 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.05 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 0.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.03 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 6 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 1 | 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 | 21 | 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 | 777 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 78 | 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 | 0.3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 6 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.12 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 46 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 7.8 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
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 |
Foods in Mayonnaise, dressing etc
- Salad dressing, mayonnaise, 40 % fat
- Salad dressing, no fat
- Mayonnaise, low-fat, 25 % fat
- Crabstick salad, mayonnaise salad, 25 % fat
- Mustard sauce
- Salad dressing, mayonnaise, 15 % fat
- Salad dressing, mayonnaise, 30 % fat
- Salad dressing, mayonnaise, 55 % fat
- Salad dressing, oil and vinegar, French
- Waldorf salad, with apples, celery, mayonnaise and whipped cream
- Beetroot salad, mayonnaise salad, 30 % fat
- Egg salad, mayonnaise salad, 37 % fat
- Aioli
- Mayonnaise, full fat, 80 % fat
- Mayonnaise, fat reduced, 50 % fat
- Mayonnaise, fat reduced, 40 % fat
- Remoulade
- Mayonnaise salad, with cheese
- Italian salad, mayonnaise salad, 37 % fat
- Shrimp salad, mayonnaise salad, 35 % fat
- Cheddar cheese sauce
- Dressing for Caesar salad
- Butter sauce, Sandefjordsmør
- Mayonnaise salad, with shrimps and crawfish, Skagenrøre
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
