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Fish burger, breaded, fried, with bread, cheese, sauce, fast food restaurant

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 50 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Kilojoules 1015 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 243 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 11.3 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Saturated fatty acids 2.1 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
C12:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.79 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.43 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.5 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Cis-mono unsaturated fatty acids 4.1 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
C16:1 sum 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.7 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
C18:2n-6 0.86 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.24 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.57 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.78 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 2.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 22 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Carbohydrate, glycemic 24.2 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Starch 21.2 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Mono+Di saccharides 3 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Sugar, added 1.5 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Dietary fibre 2.8 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Protein 9.6 g 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Salt 1.2 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 15 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 15 µg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Beta-carotene 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0 µg 20 Estimated value.
Vitamin E 1.4 alfa-TE 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Thiamin 0.09 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Riboflavin 0.06 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Niacin 1.1 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Vitamin B6 0.12 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Folate 11 µg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Vitamin B12 1.3 µg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Vitamin C 0 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Calcium 56 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Iron 0.4 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Sodium 472 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Potassium 215 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Magnesium 18 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Zinc 0.6 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Selenium 11 µg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Copper 0.07 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Phosphorus 181 mg 209 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
Iodine 38 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0218 Sandwich (US CFR)
A0804 Seafood dish (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0147 Whole, shape achieved by forming
F0023 Heat-treated, multiple components, different degrees of treatment
G0005 Baked or roasted
G0008 Griddled
G0029 Deep-fried
H0188 Breaded or batter-coated
H0207 Filled or stuffed
H0256 Carbohydrate fermented
H0319 Wheat added
H0753 Yeast added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0111 Fast food restaurant prepared

Food Groups