Potato salad, with fat reduced mayonnaise (40 % fat)
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 67 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 810 | 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 | 195 | 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 | 14.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 2.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C14:0 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:0 | 0.77 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:0 | 0.32 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 3.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.03 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:1 sum | 7.24 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids | 8.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 4.06 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:3n-3 | 0.83 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C20:3n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C20:3n-6 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C20:4n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C20:4n-6 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C20:5n-3 (EPA) | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C22:5n-3 (DPA) | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C22:6n-3 (DHA) | 0.01 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-3 | 0.85 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 4.07 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 18 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 14.1 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 12.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 1.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 1.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 1.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 1.3 | 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 | 8 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 8 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 2 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 1.6 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.07 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.02 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 1.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 15 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 8 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.6 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 532 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 337 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 16 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.2 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.07 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 44 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 1.6 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0152 | Vegetable or vegetable product (US CFR) |
A0830 | Potato dish (EUROFIR) |
B1218 | Potato |
C0240 | Root, tuber or bulb, without peel |
E0110 | Semiliquid with solid pieces |
F0023 | Heat-treated, multiple components, different degrees of treatment |
G0014 | Boiled |
H0185 | Egg yolk added |
H0342 | Soybean oil added |
J0131 | Preserved by chilling |
J0151 | Ingredient preserved by heat treatment |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
P0040 | Reduced fat food |
Foods in Potatoes
- Potatoes, early, raw
- Potatoes, autumn, raw
- Potatoes, storage, raw
- Potatoes, canned, drained
- Potatoes, French fries, frozen
- Potatoes, mashed, prepared from powder with milk
- Potatoes, storage, boiled without skin in salted water
- Potatoes, storage, boiled with skin
- French fries, fast food restaurant
- Potatoes, spring, from Cyprus, raw
- Potato salad, with mayonnaise
- Potato salad, with fat reduced mayonnaise (40 % fat)
- Potato salad, with low-fat sour cream
- Potato salad, with sour cream
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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