Jump to content

Casserole, with cod and tomato

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 86 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 268 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 64 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 1.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.06 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.05 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.19 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.11 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.01 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.73 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.5 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.32 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.11 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.32 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 53 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.8 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 9.6 g MI0002 EuroFIR recipe calculation procedure
Salt 1.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 28 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 10 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 220 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.2 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.14 mg MI0002 EuroFIR recipe calculation procedure
Folate 12 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 5 mg MI0002 EuroFIR recipe calculation procedure
Calcium 15 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 424 mg MI0002 EuroFIR recipe calculation procedure
Potassium 357 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 25 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 22 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.06 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 121 mg MI0002 EuroFIR recipe calculation procedure
Iodine 203 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0212 STEW OR HASH (US CFR)
A0804 SEAFOOD DISH (EUROFIR)
B1423 COD
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0134 SEMISOLID WITH SOLID PIECES
F0014 FULLY HEAT-TREATED
G0014 BOILED
H0151 SPICE OR HERB ADDED
H0221 FAT OR OIL ADDED
H0350 TOMATO 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

Food Groups