Pesto, green, industrially made
| 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 | 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
- Pesto, green, home-made
- Pesto, green, industrially made
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style, with rice, no meat, prepared
- Casserole base, Italian style, with pasta, no meat, prepared
- Soup, peas, powder base, prepared
- Soup, cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Sauce, gravy, powder base, prepared
- Pea stew, powder base, prepared
- Soup, fish, powder base, prepared
- Soup, with meat and pearled barley, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, venison, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, tomato and croutons, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Casserole base, Pasta di Napoli, no meat, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Soup, high content of protein and energy, chicken flavour
- Soup, high content of protein and energy, broccoli flavour
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
