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Ham, roll, Westphalia, for sandwiches

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 54 g 2 Estimated value, based on individual data from different sources.
Kilojoules 1192 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 286 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 20 g 2 Estimated value, based on individual data from different sources.
Saturated fatty acids 6.6 g 66a Calculated in relation to the percentage of fat in similar food item.
Transunsaturated fatty acids 0.2 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-mono unsaturated fatty acids 9.4 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 2.8 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 90 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 0 g 10 Estimated as a naturally occurring zero value, not analysed.
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 10 Estimated as a naturally occurring zero value, not analysed.
Protein 26.6 g 2 Estimated value, based on individual data from different sources.
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 50 Estimated value.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin E 0.3 alfa-TE 50 Estimated value.
Thiamin 0.67 mg 2 Estimated value, based on individual data from different sources.
Riboflavin 0.2 mg 2 Estimated value, based on individual data from different sources.
Niacin 7.3 mg 2 Estimated value, based on individual data from different sources.
Vitamin B6 0.16 mg 50 Estimated value.
Folate 2 µg 50 Estimated value.
Vitamin B12 0.4 µg 50 Estimated value.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 15 mg 2 Estimated value, based on individual data from different sources.
Iron 1.3 mg 2 Estimated value, based on individual data from different sources.
Sodium 3460 mg 2 Estimated value, based on individual data from different sources.
Potassium 260 mg 50 Estimated value.
Magnesium 17 mg 50 Estimated value.
Zinc 1.6 mg 50 Estimated value.
Selenium 13 µg 50 Estimated value.
Copper 0.07 mg 50 Estimated value.
Phosphorus 210 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 Sausage or luncheon meat (US CFR)
A0797 Preserved meat (EUROFIR)
B1136 Swine
C0125 Skeletal meat part, without bone or shell
E0145 Sliced, thin, below 0.5 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0043 Shoulder (meat cut)

Foods in Meat products, sandwich meats

Food Groups