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Head cheese

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 50 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1265 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 304 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 23.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 8.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 10.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 2.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.3 g 73n Calculated as the sum of omega-3 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-6 2.92 g 74n Calculated as the sum of omega-6 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cholesterol 79 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 23.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.7 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 5 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.48 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 6.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 1087 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 155 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 24 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 106 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1136 Swine
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
G0014 Boiled
H0151 Spice or herb 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

Foods in Meat products, sandwich meats

Food Groups