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Beef, minced meat, pan-fried, without fat

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 51 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 1197 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 288 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 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Saturated fatty acids 8.3 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C12:0 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C14:0 0.52 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C16:0 4.28 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C18:0 2.76 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
Transunsaturated fatty acids 0.4 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Cis-mono unsaturated fatty acids 7.7 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C16:1 sum 0.76 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C18:1 sum 6.41 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
Cis-poly unsaturated fatty acids 0.4 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
C18:2n-6 0.22 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C18:3n-3 0.08 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C20:3n-3 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C20:3n-6 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C20:4n-3 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C20:4n-6 0.04 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C20:5n-3 (EPA) 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C22:5n-3 (DPA) 0.03 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
C22:6n-3 (DHA) 0 g 213 Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.15 g 73s Calculated as the sum of omega-3 fatty acids from reference 213: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
Cis-poly unsaturated fatty acids, n-6 0.31 g 74s Calculated as the sum of omega-6 fatty acids from reference 213: Norwegian Food Safety Authority and Directorate of Health and Social Affairs. Nutrient analysis 2004-2005. Meat products. Internal report.
Cholesterol 86 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Mono+Di saccharides 0 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 26.9 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Salt 1.3 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 11 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 9 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Beta-carotene 30 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin D 0.3 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin E 0.7 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.04 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.21 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 6 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.37 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 4 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 1.4 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 11 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 2.6 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sodium 514 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Potassium 414 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 27 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 5.4 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 10 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.07 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 229 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iodine 1.8 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)
B1161 Cattle
C0268 Skeletal meat part, without bone, without skin
E0144 Semisolid
F0014 Fully heat-treated
G0006 Broiled or grilled
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