Sesame paste, tahini
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 3 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 2582 | 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 | 626 | 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 | 58.9 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 8.4 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.15 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 5.26 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 2.47 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 20 | Estimated value. |
Cis-mono unsaturated fatty acids | 22 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 21.92 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 25.8 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 25.3 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.44 | 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 | 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 | 0.45 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 25.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 0 | mg | 20 | Estimated value. |
Carbohydrate, glycemic | 0.8 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 0.4 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 0.4 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 9 | g | 460e | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Protein | 18.5 | g | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 0.1 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 1 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 0 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 6 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 2.6 | mg-ATE | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Thiamin | 0.94 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.17 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 5.1 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.76 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 99 | µg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Calcium | 680 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 10.6 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 20 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 580 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 380 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 5.4 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 34 | µg | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Copper | 1.48 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 730 | mg | 450a | Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 0 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0305 | SEED OR SEED PRODUCT (US CFR) |
A0824 | NUT OR SEED PRODUCT (EUROFIR) |
B1226 | SESAME |
C0155 | SEED |
E0144 | SEMISOLID |
F0001 | EXTENT OF HEAT TREATMENT NOT KNOWN |
G0003 | COOKING METHOD NOT APPLICABLE |
H0001 | TREATMENT APPLIED NOT KNOWN |
J0001 | PRESERVATION METHOD NOT KNOWN |
K0001 | PACKING MEDIUM NOT KNOWN |
M0001 | CONTAINER OR WRAPPING NOT KNOWN |
N0001 | FOOD CONTACT SURFACE NOT KNOWN |
P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
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
- Greek salad, with feta cheese and olives
- Soya protein, textured
- Sesame paste, tahini
- Vegetable spread/pâté, Tartex
- Mycoprotein, Quorn
- Hummus
- Plant-based minced, soy protein
- Vegetarian lasagna, home-made
- Falafel, home-made
- Vegetarian burger, home-made
- Sushi, maki, mango, vegetar
- Sushi, maki, avocado, vegetarian
- Sushi, maki, tofu, vegetarian
- Bean and olive salad, Plantego
- Vegetable spread, Vita hjertego
- Ajvar, sweet pepper sauce, home-made
- Avocado and chick pea puree, Plantego
- Plant based sausage, soy protein, Hälsans kök
- Falafel, chickpeas balls, with Hälsans kök
- Plant-based minced, soy protein, Hälsans kök
- Plant-based burger, soy protein, Hälsans kök
- Plant-based burger, potato and lentils, Hoff
- Plant-based grill sausage, vegetables and potato, Hoff
- Plant-based balls, potato and lentils, Hoff
- Plant-based balls, soy protein, VegMe
- Plant-based minced, soy protein, VegMe
- Plant-based grill sausage, VegMe
- Plant-based minced, soy protein and wheat, Folkets
- Plant-based grill sausage, sunflower protein, Go vegan
- Plant-based balls, pea protein, Naturli
- Plant-based minced, pea protein, Naturli
- Plant-based sausage, soy protein, Naturli
- Plant-based minced, soy protein, Naturli
- Plant-based burger
- Plant-based sausage, soy protein
- Plant-based grill sausage
- Plant-based balls
- Plant-based minced
- Plant-based schnitzel, soy and wheat protein
- Tempeh soy bean product
- Seitan, wheat gluten
- Nut roast
- Plant-based product, used as cheese, Coop
- Plant-based product, used as cheese, Go Vegan
- Plant-based product, used as cheese, shredded, Go Vegan
- Plant-based product, used as cheese
- Sweet pepper and chick pea puree, Plantego
- Lentils and bean salad, Plantego
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 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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