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Fish fingers, pre-fried, fried in butter

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 52 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 1007 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 240 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 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 5.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0.07 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.23 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 1.16 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 0.44 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-mono unsaturated fatty acids 4.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.06 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 4.75 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 1.5 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 2.81 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.49 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-6 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-3 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-6 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0.07 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:5n-3 (DPA) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0.14 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.74 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 2.83 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 47 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 19.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 18.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Mono+Di saccharides 0.9 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Protein 14.7 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 0.7 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 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 12 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 1.1 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 1.8 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.14 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.09 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 1.8 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.07 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 11 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 1.1 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin C 0 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Calcium 27 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 0.5 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 279 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 359 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 27 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 0.7 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 20 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.07 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 127 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 91.2 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