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Pesto, green, industrially made

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 31 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 2140 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 519 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 52.9 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Saturated fatty acids 6.7 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C12:0 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Cis-mono unsaturated fatty acids 16.9 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C16:1 sum 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 14.86 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 27.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C18:2n-6 27.1 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 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.29 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 27.22 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 5 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Carbohydrate, glycemic 4.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.6 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Mono+Di saccharides 2.2 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sugar, added 1.1 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Dietary fibre 1.4 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Protein 5.2 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Salt 3.2 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 116 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 21 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Beta-carotene 1132 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin D 0 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin E 28 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.07 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.08 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 0.4 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.1 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 27 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 0.2 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin C 7 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 131 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 2.2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sodium 1271 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Potassium 181 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 57 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 1.2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 1 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.41 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 120 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iodine 4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0271 Vegetable pickle (US CFR)
A0860 Chutney or pickle (EUROFIR)
B1299 Olive
C0139 Fruit, peel present, core, pit or seed removed
E0138 Liquid, high viscosity, with solid pieces
F0001 Extent of heat treatment not known
G0001 Cooking method not known
H0143 Cheese added
H0177 Nut or seed added
H0212 Vegetable added
J0001 Preservation method not known
K0003 No packing medium used
M0130 Glass container
M0194 Can, bottle or jar
N0040 Glass
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Soup, sauce/gravy, stew base

Food Groups