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Pesto, green, home-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 16 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 2606 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 632 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 63.6 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Saturated fatty acids 10 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C12:0 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.88 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 5.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Cis-mono unsaturated fatty acids 34.4 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C16:1 sum 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 32.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 14 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C18:2n-6 11.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 3.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 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 0.01 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 3.63 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 11.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 13 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Carbohydrate, glycemic 2.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.2 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Mono+Di saccharides 1.6 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sugar, added 0 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Dietary fibre 1.6 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Protein 11.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Salt 1.4 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 91 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 63 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Beta-carotene 334 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 8.9 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.13 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.14 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 1.5 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.08 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 19 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 0.6 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin C 2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 197 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 2.4 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sodium 582 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Potassium 335 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 102 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 3.1 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 2 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.61 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 339 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
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups