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Potato salad, with sour cream

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 73 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 579 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 139 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 9.3 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 5.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.28 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.92 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.63 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.96 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 2.2 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.21 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 1.87 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.17 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.06 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 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.07 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 23 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 11.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 8.8 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 2.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0.4 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 1.8 g MI0002 EuroFIR recipe calculation procedure
Salt 0.5 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 134 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 128 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 70 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.06 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.1 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.11 mg MI0002 EuroFIR recipe calculation procedure
Folate 16 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 8 mg MI0002 EuroFIR recipe calculation procedure
Calcium 30 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.5 mg MI0002 EuroFIR recipe calculation procedure
Sodium 199 mg MI0002 EuroFIR recipe calculation procedure
Potassium 351 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 23 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 0 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.08 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 53 mg MI0002 EuroFIR recipe calculation procedure
Iodine 4 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
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
H0151 SPICE OR HERB ADDED
H0296 CREAM 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

Food Groups