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Sausage, fermented, Stabbur

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 56 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1313 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 317 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 28 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 9.9 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.03 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.35 g MI0002 EuroFIR recipe calculation procedure
C16:0 6.1 g MI0002 EuroFIR recipe calculation procedure
C18:0 2.94 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 12.1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.77 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 11.46 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 3.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 3 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.53 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0.05 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 0.12 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.04 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.61 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 3.28 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 53 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.2 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 1.7 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 14.5 g MI0002 EuroFIR recipe calculation procedure
Salt 3.2 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 17 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 16 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 16 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.6 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.11 mg MI0002 EuroFIR recipe calculation procedure
Niacin 2.7 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.26 mg MI0002 EuroFIR recipe calculation procedure
Folate 5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 8 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 1281 mg MI0002 EuroFIR recipe calculation procedure
Potassium 215 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 18 mg MI0002 EuroFIR recipe calculation procedure
Zinc 2.1 mg MI0002 EuroFIR recipe calculation procedure
Selenium 11 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.07 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 135 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0279 CURED MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1229 HORSE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0151 SOLID
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0151 SPICE OR HERB ADDED
H0173 SALTED
H0191 MEAT ADDED
H0262 ANIMAL FAT OR OIL ADDED
J0100 PRESERVED BY ADDING CHEMICALS
J0116 DEHYDRATED OR DRIED
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