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Casserole, with beef, tomato, sour cream

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 60 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1019 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 245 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 18.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 10.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C14:0 0.47 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C16:0 4.65 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:0 3.18 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Transunsaturated fatty acids 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.51 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:1 sum 6.5 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.41 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:3n-3 0.11 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-6 0.02 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-6 0.08 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:5n-3 (EPA) 0.02 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:5n-3 (DPA) 0.05 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:6n-3 (DHA) 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.26 g 73q Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids, n-6 0.51 g 74q Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cholesterol 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 4.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0.3 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 15.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 220 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 198 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 267 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 1.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 3.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 11 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.9 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 36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 252 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 416 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 157 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 5.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0212 Stew or hash (US CFR)
A0799 Meat dish (EUROFIR)
B1161 Cattle
C0270 Skeletal meat part, without bone and skin, without separable fat
E0110 Semiliquid with solid pieces
F0014 Fully heat-treated
G0014 Boiled
G0026 Cooked in small amount of fat or oil
H0296 Cream added
H0349 Onion added
H0350 Tomato added
J0001 Preservation method not known
K0034 Packed in gravy or sauce
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0220 Not drained

Food Groups