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Salt, table

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 1 g 419 Swedish National food agency. The food database, Uppsala 1996
Kilojoules 0 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 0 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Saturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 0 g 50 Estimated value.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 419 Swedish National food agency. The food database, Uppsala 1996
Protein 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 10 Estimated as a naturally occurring zero value, not analysed.
Thiamin 0 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Riboflavin 0 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Niacin 0 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin B6 0 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Folate 0 µg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 10 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Iron 0.3 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Sodium 39300 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Potassium 89 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Magnesium 76 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Zinc 0.1 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Selenium 1 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Copper 0.08 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.
Phosphorus 1 mg 517 Chan W, Brown J and Buss DH. Miscellaneous Foods. Fourth supplement to 5th edition of McCance and widdowson's The composition of Foods. The Royal Society of Chemistry, Cambridge, 1994.

Classifications

LanguaL coding of the food
LanguaL Classification
A0134 Salt or salt substitute (US CFR)
A0856 Seasoning or extract (EUROFIR)
B1655 Sodium chloride
C0005 Part of plant or animal not applicable
E0106 Finely ground
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Miscellaneous ingredients

Food Groups