Jump to content

Soup, salmon, frozen

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 83 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Kilojoules 273 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 65 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 4.3 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Saturated fatty acids 1.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C12:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 1.2 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C16:1 sum 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.7 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C18:2n-6 0.28 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.24 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.89 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 2.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Starch 1.2 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Mono+Di saccharides 0.9 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sugar, added 0.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Dietary fibre 0 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Protein 4.6 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
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 10 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 9 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Beta-carotene 19 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin D 0.8 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin E M alfa-TE 10 Missing value, content not known.
Thiamin 0.06 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Riboflavin 0.12 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Niacin 1 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B6 0.08 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Folate 3 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B12 0.9 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin C 0 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Calcium 75 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iron 0.1 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sodium 400 mg 103a Data from the industry to the Food Composition Table 2006, unspecified.
Potassium 157 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Magnesium 7 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Zinc 0.1 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Selenium 3 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Copper M mg 10 Missing value, content not known.
Phosphorus 42 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iodine 7.3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0180 Soup, thick (US CFR)
A0865 Soup (EUROFIR)
B1587 Atlantic salmon
C0268 Skeletal meat part, without bone, without skin
E0138 Liquid, high viscosity, with solid pieces
F0023 Heat-treated, multiple components, different degrees of treatment
G0003 Cooking method not applicable
H0150 Color added
H0184 Milk added
J0136 Preserved by freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups