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Sausage, cocktail

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 57 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1069 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 258 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 21.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 9.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.05 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C14:0 0.39 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C16:0 5.01 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:0 2.64 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 9.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.58 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:1 sum 9.35 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.25 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C18:3n-3 0.21 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:3n-6 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-3 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:4n-6 0.1 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C20:5n-3 (EPA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:5n-3 (DPA) 0.04 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
C22:6n-3 (DHA) 0 g 318 The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-3 0.31 g 73n Calculated as the sum of omega-3 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cis-poly unsaturated fatty acids, n-6 2.44 g 74n Calculated as the sum of omega-6 fatty acids from reference 318: The Norwegian Meat Council. Nutrient analysis conducted in 2008-2009. Analyses of pork. Published report; “Analyser av svinekjøtt 2009”. http://www.matportalen.no/verktoy/matvaretabellen/article9925.ece/BINARY/Analyser+av+svinekj%C3%B8tt+2009+%28PDF%29
Cholesterol 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.8 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 1.6 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 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 11.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.8 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 9 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 8 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 0.2 mg-ATE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 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 49 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 719 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium mg 10 Missing value, content not known.
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.6 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 0.02 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus mg 10 Missing value, content not known.
Iodine 6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 SAUSAGE OR LUNCHEON MEAT (US CFR)
A0798 SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR)
B1105 CATTLE AND SWINE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0014 BOILED
H0151 SPICE OR HERB ADDED
H0184 MILK ADDED
H0262 ANIMAL FAT OR OIL 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

Foods in Sausages

Food Groups