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Liver paste, unspecified

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 65 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 968 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 233 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 18.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.11 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.31 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.22 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 9.1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.23 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 8.58 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 5.2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 4.02 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.79 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 0.13 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.03 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.02 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.85 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 4.25 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 94 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 5.9 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.9 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 2 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 9.9 g MI0002 EuroFIR recipe calculation procedure
Salt 1.6 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 3040 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 3040 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.17 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.95 mg MI0002 EuroFIR recipe calculation procedure
Niacin 4.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.14 mg MI0002 EuroFIR recipe calculation procedure
Folate 218 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 7.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 34 mg MI0002 EuroFIR recipe calculation procedure
Calcium 10 mg MI0002 EuroFIR recipe calculation procedure
Iron 6.7 mg MI0002 EuroFIR recipe calculation procedure
Sodium 625 mg MI0002 EuroFIR recipe calculation procedure
Potassium 149 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 11 mg MI0002 EuroFIR recipe calculation procedure
Zinc 2.8 mg MI0002 EuroFIR recipe calculation procedure
Selenium 20 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.31 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 142 mg MI0002 EuroFIR recipe calculation procedure
Iodine 4 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 SAUSAGE OR LUNCHEON MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1136 SWINE
C0176 LIVER
E0144 SEMISOLID
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0151 SPICE OR HERB ADDED
H0191 MEAT ADDED
H0221 FAT OR OIL 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
Z0112 FOOD INDUSTRY PREPARED

Foods in Meat products, sandwich meats

Food Groups