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Soup, lean fish, creamed

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 88 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 200 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 48 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 1.7 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 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.31 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.14 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 0.6 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 0.52 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Starch 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.3 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 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 5.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.3 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 79 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 19 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 721 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.9 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 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 127 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 188 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 10 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 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 87 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 64.2 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)
B1440 Saithe
C0268 Skeletal meat part, without bone, without skin
E0138 Liquid, high viscosity, with solid pieces
F0014 Fully heat-treated
G0014 Boiled
H0186 Egg added
H0212 Vegetable added
H0296 Cream 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