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Wienerschnitzel, raw

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 57 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Kilojoules 1018 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 244 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 15.8 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Saturated fatty acids 5.2 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
C12:0 0.78 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.64 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.93 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 6.3 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
C16:1 sum 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.3 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
C18:2n-6 1.81 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.41 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 0.01 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 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 1.84 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 59 mg 71 Calculated from the percentual content of fat in a similar food item.
Carbohydrate, glycemic 5.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 5.8 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 19.7 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Salt 1.3 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 11 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 11 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Beta-carotene 2 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.7 mg-ATE 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Thiamin 0.49 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Riboflavin 0.15 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Niacin 6.5 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B6 0.17 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Folate 4 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B12 1.4 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin C 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Calcium 23 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iron 1.2 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Sodium 530 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Potassium 360 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Magnesium 25 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Zinc 2.3 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Selenium 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Copper 0.1 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Phosphorus 190 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iodine 14 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)
A0799 MEAT DISH (EUROFIR)
B1136 SWINE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0029 DEEP-FRIED
H0188 BREADED OR BATTER-COATED
H0221 FAT OR OIL ADDED
H0319 WHEAT 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 Other meats, minced, offal, raw

Food Groups