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Casserole, with cod and tomato

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 81 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 348 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 83 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 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.14 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 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 0.73 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.07 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 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.38 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 40 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 1.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.8 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 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 12.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1 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 39 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 20 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 234 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.5 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 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 22 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1 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 16 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 409 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 442 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 23 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 15 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 149 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 150.9 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0212 Stew or hash (US CFR)
A0804 Seafood dish (EUROFIR)
B1423 Cod
C0268 Skeletal meat part, without bone, without skin
E0134 Semisolid with solid pieces
F0014 Fully heat-treated
G0014 Boiled
H0151 Spice or herb added
H0221 Fat or oil added
H0350 Tomato 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