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Egg salad, mayonnaise salad, 37 % 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 55 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 1478 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 358 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 35.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.5 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 2.61 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.96 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 20.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.19 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 19.45 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 9.4 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 6.94 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 2.36 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 0.1 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) 0.06 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 2.42 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 7.08 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 176 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 1.3 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 7 g MI0002 EuroFIR recipe calculation procedure
Salt 0.7 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 95 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 93 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 25 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 11.8 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.18 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.07 mg MI0002 EuroFIR recipe calculation procedure
Folate 35 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 32 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 297 mg MI0002 EuroFIR recipe calculation procedure
Potassium 92 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 8 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 11 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.04 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 113 mg MI0002 EuroFIR recipe calculation procedure
Iodine 18 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
G0001 COOKING METHOD NOT KNOWN
H0186 EGG ADDED
J0131 PRESERVED BY CHILLING
K0003 NO PACKING MEDIUM USED
M0213 BOX
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups