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Moose roast, roasted

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 64 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Kilojoules 604 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 143 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 1.8 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Saturated fatty acids 0.6 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C12:0 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
C14:0 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
C16:0 0.24 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 0.34 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 M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 0.6 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C16:1 sum 0.02 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 0.36 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 0.4 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C18:2n-6 0.38 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 0.06 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 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
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 0.06 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 0.38 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 111 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Mono+Di saccharides 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sugar, added 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Dietary fibre 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Protein 31.6 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Salt 0.2 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 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 2 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Beta-carotene 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin D 0.5 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin E 0.9 alfa-TE 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Thiamin 0.15 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Riboflavin 0.54 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Niacin 6.3 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B6 0.55 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Folate 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B12 3.7 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin C 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Calcium 6 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iron 4.5 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sodium 66 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Potassium 518 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Magnesium 31 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Zinc 6.5 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Selenium 11 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Copper 0.1 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Phosphorus 289 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1257 Moose
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0001 Treatment applied not known
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

Food Groups