Casserole, with vegetables and potatoes
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 85 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Kilojoules | 237 | 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 | 57 | 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 | 1.5 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Saturated fatty acids | 0.2 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Transunsaturated fatty acids | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-mono unsaturated fatty acids | 0.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-poly unsaturated fatty acids | 0.5 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cholesterol | 0 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Carbohydrate, glycemic | 8.5 | g | 63 | Calculated from summation of mono/disaccharides and starch. |
| Starch | 3.7 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Mono+Di saccharides | 4.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sugar, added | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Dietary fibre | 2.3 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Protein | 1.1 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 34 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Beta-carotene | 408 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin D | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin E | 0.5 | alfa-TE | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Thiamin | 0.05 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Riboflavin | 0.02 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Niacin | 1.1 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin B6 | 0.09 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Folate | 15 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin B12 | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin C | 18 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Calcium | 25 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Iron | 0.3 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sodium | 238 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Potassium | 311 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Magnesium | 18 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Zinc | 0.2 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Selenium | 0 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Copper | 0.05 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Phosphorus | 41 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
Classifications
| LanguaL | Classification |
|---|---|
| A0172 | Prepared food product (US CFR) |
| A0828 | Vegetable dish (EUROFIR) |
| B1218 | Potato |
| C0240 | Root, tuber or bulb, without peel |
| E0149 | Liquid, low viscosity, with solid pieces |
| F0014 | Fully heat-treated |
| G0020 | Simmered, poached or stewed |
| H0212 | Vegetable 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 |
| Z0109 | Home prepared |
Foods in Vegetarian products and dishes
- Casserole, with beans, no meat
- Greek salad, with feta cheese and olives
- Sesame butter or paste
- Sausage, soya, canned
- Soyabean curd, Tofu
- Burger, vegetarian, with beans, fried in soya oil
- Vegetable stew, with tomato, Ratatouille
- Casserole, with vegetables and potatoes
- Burger, soya, fried in vegetable oil, industry made
- Vegetable spread/pâté, Tartex
- Soya protein, textured
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 2013
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2013. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
