Sweet pepper and chick pea puree, Plantego
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 79 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 343 | 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 | 82 | 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 | 1.4 | g | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
| Saturated fatty acids | 0.2 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
| C12:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 0.14 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0.02 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 0.4 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
| C16:1 sum | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 0.29 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 0.6 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
| C18:2n-6 | 0.61 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.05 | 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 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.61 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 10.2 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 8.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 2 | g | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
| Sugar, added | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 4 | g | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
| Protein | 5 | g | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
| Salt | 1.1 | 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 | 21 | 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 | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 249 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 1.1 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.06 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.04 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.16 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 73 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 53 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 42 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 1.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 424 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 184 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 25 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 11 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.05 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 69 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 2 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0132 | MEAT PRODUCT ANALOG (US CFR) |
| A0800 | MEAT ANALOGUE (EUROFIR) |
| B1172 | GARBANZO BEAN |
| C0155 | SEED |
| E0119 | SEMISOLID WITH SMOOTH CONSISTENCY |
| F0001 | EXTENT OF HEAT TREATMENT NOT KNOWN |
| G0001 | COOKING METHOD NOT KNOWN |
| H0212 | VEGETABLE ADDED |
| H0263 | VEGETABLE FAT OR OIL ADDED |
| J0131 | PRESERVED BY CHILLING |
| K0003 | NO PACKING MEDIUM USED |
| M0210 | GLASS CONTAINER, METAL LID |
| M0215 | JAR |
| N0040 | GLASS |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY 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
- 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.
www.matvaretabellen.no
