Burger, vegetarian, with beans, fried in soy oil
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 61 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Kilojoules | 799 | 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 | 192 | 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 | 11.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Saturated fatty acids | 3.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C12:0 | 0.35 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C14:0 | 0.32 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:0 | 1.45 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:0 | 0.78 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Transunsaturated fatty acids | 0.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-mono unsaturated fatty acids | 4.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:1 sum | 0.09 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:1 sum | 4.39 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids | 2.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:2n-6 | 1.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:3n-3 | 0.46 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:3n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:3n-6 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:4n-3 | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:4n-6 | 0.03 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C20:5n-3 (EPA) | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C22:5n-3 (DPA) | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C22:6n-3 (DHA) | 0.03 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-3 | 0.46 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 1.96 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cholesterol | 87 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 14.3 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
| Starch | 12.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Mono+Di saccharides | 2.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Dietary fibre | 3.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Protein | 6.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| 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 | 109 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 106 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Beta-carotene | 32 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin D | 1.4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin E | 2.7 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Thiamin | 0.14 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Riboflavin | 0.15 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Niacin | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B6 | 0.11 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Folate | 89 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B12 | 0.4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin C | 3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Calcium | 42 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iron | 1.6 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 545 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Potassium | 337 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Magnesium | 34 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Zinc | 0.7 | 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 | 0.14 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Phosphorus | 139 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iodine | 9.1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0132 | Meat product analog (US CFR) |
| A0800 | Meat analogue (EUROFIR) |
| B1567 | Bean (vegetable) |
| C0133 | Seed, skin present, germ present |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| H0151 | Spice or herb added |
| H0186 | Egg 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 |
| Z0109 | Home prepared |
Foods in Vegetarian products and dishes
- Sausage, soy, canned
- Tofu, soy bean curd
- Burger, vegetarian, with beans, fried in soy oil
- Vegetable stew, with tomato, Ratatouille
- Casserole, with vegetables and potatoes
- Casserole, with beans, no meat
- Burger, soya, fried in vegetable oil, industrially made
- Greek salad, with feta cheese and olives
- Soya protein, textured
- Sesame paste, tahini
- Vegetable spread/pâté, Tartex
- Mycoprotein, Quorn
- Hummus
- Vegetarian minced fillets and pieces
- Vegetarian lasagna
- Falafel, chick pea balls, home-made
- Vegegarian burger, home-made
- Sushi, maki, mango, vegetarian
- Sushi, maki, avocado, vegetarian
- Sushi, maki, tofu, vegetarian
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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