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Sausage, chicken and turkey, with cheese

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 67 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 835 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 201 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 14.1 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Saturated fatty acids 4.9 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C12:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.98 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Cis-mono unsaturated fatty acids 5.7 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C16:1 sum 0.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.96 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C18:2n-6 2.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 77 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Carbohydrate, glycemic 4.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.4 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 1.1 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 1 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Protein 13.4 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Salt 2.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 37 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 36 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Beta-carotene 12 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin D 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin E 1.6 mg-ATE 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Thiamin 0.26 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Riboflavin 0.12 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Niacin 3.1 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B6 0.15 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Folate 10 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B12 1.5 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin C 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Calcium 106 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iron 1 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sodium 844 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Potassium 193 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Magnesium 16 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Zinc 1.3 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Selenium 1 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Copper 0.05 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Phosphorus 205 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iodine 18 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0131 POULTRY-BASED SAUSAGE OR LUNCHEON MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1236 TURKEY (POULTRY)
B1457 CHICKEN
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0105 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0143 CHEESE ADDED
H0151 SPICE OR HERB ADDED
H0157 LACTOSE ADDED
H0184 MILK ADDED
J0142 PRESERVED BY CHILLING OR FREEZING
K0003 NO PACKING MEDIUM USED
M0186 PLASTIC CONTAINER, FLEXIBLE OR FILM
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups