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Burger, single, with bread, dressing etc, fast food restaurant

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 48 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1069 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 255 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 10.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.17 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.91 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 4.64 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 1.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.25 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.34 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 28 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 26 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 22.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 12.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.3 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 4 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 20 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 505 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 57 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 54 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0218 Sandwich (US CFR)
A0799 Meat dish (EUROFIR)
B1161 Cattle
C0268 Skeletal meat part, without bone, without skin
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0023 Heat-treated, multiple components, different degrees of treatment
G0005 Baked or roasted
G0008 Griddled
H0151 Spice or herb added
H0190 Pickled
H0207 Filled or stuffed
H0212 Vegetable added
H0256 Carbohydrate fermented
H0319 Wheat added
H0753 Yeast added
J0001 Preservation method not known
K0003 No packing medium used
M0173 Paper wrapper
N0039 Paper or paperboard
P0024 Human consumer, no age specification
Z0111 Fast food restaurant prepared

Food Groups