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Fish gratin, with egg, baked

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 71 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 650 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 156 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 9.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.26 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.26 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 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 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 137 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 4.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.9 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 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 13.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 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 106 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 104 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 2.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.21 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 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 26 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 66 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 257 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 301 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 16 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 198 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 122.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0172 Prepared food product (US CFR)
A0804 Seafood dish (EUROFIR)
B1842 Atlantic cod
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0184 Milk added
H0186 Egg 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
Z0109 Home prepared

Food Groups