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Fish fingers, pre-fried, fried in 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 59 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 900 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 215 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 10.5 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 1.3 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.08 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.07 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.65 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.27 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.04 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 5.79 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2.7 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.84 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.63 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) 0.06 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.82 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.85 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 38 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 17.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 15.8 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.7 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 11.9 g MI0002 EuroFIR recipe calculation procedure
Salt 0.6 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 14 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 13 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.9 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 23 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 237 mg MI0002 EuroFIR recipe calculation procedure
Potassium 201 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 31 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 12 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.05 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 122 mg MI0002 EuroFIR recipe calculation procedure
Iodine 106 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0267 SEAFOOD OR SEAFOOD PRODUCT (US CFR)
A0803 SEAFOOD PRODUCT (EUROFIR)
B1835 COD FAMILY
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0105 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
F0014 FULLY HEAT-TREATED
G0008 GRIDDLED
G0029 DEEP-FRIED
H0151 SPICE OR HERB ADDED
H0263 VEGETABLE FAT OR OIL ADDED
H0319 WHEAT ADDED
H0356 OTHER SUBSTANCE COATED OR COVERED
H0753 YEAST ADDED
J0136 PRESERVED BY FREEZING
K0003 NO PACKING MEDIUM USED
M0156 PAPERBOARD CONTAINER
M0213 BOX
N0039 PAPER OR PAPERBOARD
P0026 HUMAN, CONSUMER GROUP

Food Groups