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Fish fingers, pre-fried, fried in soft margarine

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 62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 816 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 195 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 9.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 0.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-mono unsaturated fatty acids 5.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 2.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.74 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 2.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 32 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 15.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 13.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Mono+Di saccharides 1.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sugar, added 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Dietary fibre 1.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Protein 10.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
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 29 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 28 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Beta-carotene 8 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin D 0.2 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin E 2.5 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.1 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.05 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 0.9 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.06 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 7 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 0.8 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin C 0 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Calcium 19 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 0.4 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 246 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 205 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 30 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 0.3 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 11 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.04 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 117 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine 78.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 Seafood or seafood product (US CFR)
A0803 Seafood product (EUROFIR)
B1835 Cod family
C0268 Skeletal meat part, without bone, without skin
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0008 Griddled
G0029 Deep-fried
H0151 Spice or herb added
H0263 Vegetable fat or oil added
H0319 Wheat added
H0356 Other substance coated or covered
H0753 Yeast added
J0136 Preserved by freezing
K0003 No packing medium used
M0156 Paperboard container
M0213 Box
N0039 Paper or paperboard
P0026 Human, consumer group

Food Groups