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Salmon spread, with spring onion and lemon

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 64 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1073 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 259 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 23 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Saturated fatty acids 2 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C12:0 0.01 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.21 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.6 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.51 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 13 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C16:1 sum 0.07 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 11.16 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 6 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C18:2n-6 3.83 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 1.4 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.04 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.2 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C22:5n-3 (DPA) 0.16 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.3 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Cis-poly unsaturated fatty acids, n-3 2.6 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Cis-poly unsaturated fatty acids, n-6 3.93 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 51 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Sugar, added 1 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g 20 Estimated value.
Protein 12 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Salt 1.3 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 20 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 18 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 26 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 3 µg 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Vitamin E 6.2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.13 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.12 mg MI0002 EuroFIR recipe calculation procedure
Niacin 3.4 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.23 mg MI0002 EuroFIR recipe calculation procedure
Folate 18 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 2.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 46 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 500 mg MI0002 EuroFIR recipe calculation procedure
Potassium 229 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 17 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.4 mg MI0002 EuroFIR recipe calculation procedure
Selenium 15 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.03 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 157 mg MI0002 EuroFIR recipe calculation procedure
Iodine 9 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 SEAFOOD OR SEAFOOD PRODUCT (US CFR)
A0803 SEAFOOD PRODUCT (EUROFIR)
B1587 ATLANTIC SALMON
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0122 DIVIDED OR DISINTEGRATED
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0151 SPICE OR HERB ADDED
H0263 VEGETABLE FAT OR OIL ADDED
H0378 GUAR GUM ADDED
H0388 XANTHAN GUM ADDED
J0123 STERILIZED BY HEAT
K0003 NO PACKING MEDIUM USED
M0151 METAL CONTAINER
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups