Jump to content

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 74 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 591 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 142 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 9.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.43 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.96 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.84 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.06 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 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 0.01 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.19 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 12 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 8.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 2.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.5 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 125 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 119 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 73 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 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 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 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 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 196 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 344 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 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 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 51 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

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