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Shrimp, battered, pre-fried, fried in soy oil

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 47 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 1127 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 270 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 16.4 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 4.6 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.02 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.88 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.85 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 7.9 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.09 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 9.99 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 3.7 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.82 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.36 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 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.37 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.82 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 102 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 17.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 17.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.1 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 13 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 1 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 1 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.2 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.04 mg MI0002 EuroFIR recipe calculation procedure
Folate 2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 33 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 236 mg MI0002 EuroFIR recipe calculation procedure
Potassium 131 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 27 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 74 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.14 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 62 mg MI0002 EuroFIR recipe calculation procedure
Iodine 32 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)
B1237 SHRIMP
C0103 MEAT PART
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0008 GRIDDLED
G0029 DEEP-FRIED
H0188 BREADED OR BATTER-COATED
H0263 VEGETABLE FAT OR OIL ADDED
H0319 WHEAT ADDED
H0342 SOYBEAN OIL 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

Food Groups