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Plaice, filled, pre-fried, frozen

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 62 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Kilojoules 856 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 205 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 12.9 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Saturated fatty acids 3.8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C12:0 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C14:0 0.44 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C16:0 3.46 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:0 0.7 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 4.6 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C16:1 sum 0.18 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:1 sum 5.08 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids 4.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C18:2n-6 1.53 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C18:3n-3 0.29 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-3 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:3n-6 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-3 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:4n-6 0 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C20:5n-3 (EPA) 0.09 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:5n-3 (DPA) 0.03 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
C22:6n-3 (DHA) 0.07 g 321d NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-3 0.48 g 73e Calculated as the sum of omega-3 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cis-poly unsaturated fatty acids, n-6 1.53 g 74e Calculated as the sum of omega-6 fatty acids from reference 321d: NIFES, National Institute of Nutrition and Seafood Research. Seafood Database, November 5th 2013, www.nifes.no/sjomatdata
Cholesterol 39 mg 20 Estimated value.
Carbohydrate, glycemic 13.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 12.5 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Mono+Di saccharides 0.7 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sugar, added 0 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Dietary fibre 1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Protein 8.8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Salt 0.4 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 4 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 3 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Beta-carotene 11 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin D 4.1 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin E 0.6 mg-ATE 20 Estimated value.
Thiamin 0.13 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Riboflavin 0.07 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Niacin 1.9 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B6 0.13 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Folate 6 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B12 3.9 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 38 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iron 0.3 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sodium 151 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Potassium 177 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Magnesium 18 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Zinc 0.5 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Selenium 18 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Copper 0.08 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Phosphorus 76 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iodine 81 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 SEAFOOD OR SEAFOOD PRODUCT (US CFR)
A0803 SEAFOOD PRODUCT (EUROFIR)
B1861 EUROPEAN PLAICE
C0175 SKELETAL MEAT PART
E0152 DIVIDED INTO PIECES
F0014 FULLY HEAT-TREATED
G0029 DEEP-FRIED
H0180 FOOD ADDED
H0188 BREADED OR BATTER-COATED
H0207 FILLED OR STUFFED
J0136 PRESERVED BY FREEZING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups