Jump to content

Black pudding, with animal blood

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 27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1542 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 369 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 20.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0.25 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 3.32 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 1.76 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 8.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.35 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 6 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.28 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.1 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0.03 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.1 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 1.28 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 65 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 30.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 13.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 16.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 14.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.5 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 20 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 20 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 17 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 19.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 596 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 211 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 124 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 3.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 Sausage or luncheon meat (US CFR)
A0798 Sausage or similar meat product (EUROFIR)
B1134 Animal (mammal)
C0185 Blood
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
H0262 Animal fat or oil added
H0319 Wheat added
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

Food Groups