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Soup, lean fish, 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 74 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 517 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 124 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 6.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.16 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 3.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.13 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 1.67 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.25 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.28 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.63 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 8.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Starch 6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.5 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 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2 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 23 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 269 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.9 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 10 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 72 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 785 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 239 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 128 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 79.7 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0243 Soup, thin (US CFR)
A0865 Soup (EUROFIR)
B1440 Saithe
C0268 Skeletal meat part, without bone, without skin
E0149 Liquid, low viscosity, with solid pieces
F0014 Fully heat-treated
G0014 Boiled
H0151 Spice or herb added
H0212 Vegetable added
H0342 Soybean oil 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

Food Groups