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Meatball pork, fried

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 51 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Kilojoules 1303 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 315 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 26.7 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 10.9 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Transunsaturated fatty acids 0.3 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Cis-mono unsaturated fatty acids 12 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Cis-poly unsaturated fatty acids 2.6 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Cholesterol 54 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 5.9 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Starch 4.1 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 1.8 g 64 Calculated from sum of glucose, fructose, lactose, maltose and sucrose.
Sugar, added 0 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 0.1 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Protein 12.6 g 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 4 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 4 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 1 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Vitamin D 0 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Vitamin E 0.2 alfa-TE 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.14 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.14 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Niacin 2.4 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.1 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Folate 2 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 0.2 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Vitamin C 0 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Calcium 59 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Iron 0.8 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Sodium 847 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Potassium 280 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Magnesium 19 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Zinc 2 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Selenium 6 µg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Copper 0.04 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).
Phosphorus 159 mg 80 Calculated value from recipe from the industry (to the Food Composition Table 2006 or earlier versions).

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0799 Meat dish (EUROFIR)
B1136 Swine
C0268 Skeletal meat part, without bone, without skin
E0105 Whole, shape achieved by forming, thickness 1.5-7 cm.
F0014 Fully heat-treated
G0024 Cooked with fat or oil
H0191 Meat 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

Foods in Meat products, sandwich meats

Food Groups