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Snegler, hermetisk

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 35 % 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Vann 73 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Kilojoule 306 kJ 60a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 72 kcal 60b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 1,2 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Mettede fettsyrer 0,2 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0,2 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Cis-flerumettede fettsyrer 0,4 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Kolesterol 105 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Karbohydrat 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Stivelse 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Mono- og disakkarider 0 g 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Sukker, tilsatt 0 g 50 Vurdert verdi.
Kostfiber 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Protein 15,4 g 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 90 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 90 µg 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Beta-karoten 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin D 0 µg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Vitamin E 3,9 alfa-TE 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Tiamin 0,29 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Riboflavin 0,38 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Niacin 1,7 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin B6 0,1 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Folat 20 µg 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Vitamin B12 36 µg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Vitamin C 0 mg 30 Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Kalsium 130 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Jern 10,2 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Natrium 750 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Kalium 220 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Magnesium 310 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Sink 3,3 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Selen 50 µg 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Kopper 1,7 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.
Fosfor 160 mg 515 Holland B, Unwin ID and Buss DH. Fish and Fish Products. Third Supplement to McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1993.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0217 Meat, poultry, seafood or related product (US CFR)
A0803 Seafood product (EUROFIR)
B2114 Snail
C0173 Whole animal or most parts used
E0151 Solid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
J0123 Sterilized by heat
K0017 Packed in water
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

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