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Salad Nicoise

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 80 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 489 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 117 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 7.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 1.3 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.04 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.98 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.28 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 4.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.1 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 4.38 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.03 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.1 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.04 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.23 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.92 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 43 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 4.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 2.2 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 2.5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0.9 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 6.4 g MI0002 EuroFIR recipe calculation procedure
Salt 0.9 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 90 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 72 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 212 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.7 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.06 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.9 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.22 mg MI0002 EuroFIR recipe calculation procedure
Folate 28 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 7 mg MI0002 EuroFIR recipe calculation procedure
Calcium 29 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 373 mg MI0002 EuroFIR recipe calculation procedure
Potassium 281 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 21 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 32 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.09 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 90 mg MI0002 EuroFIR recipe calculation procedure
Iodine 7 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0208 SALAD (US CFR)
A0866 PREPARED SALAD (EUROFIR)
B1218 POTATO
C0308 TUBER
E0104 WHOLE AND PIECES
F0023 HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
G0003 COOKING METHOD NOT APPLICABLE
H0153 SEAFOOD ADDED
H0186 EGG 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