Shrimp, battered, pre-fried, fried in soy oil
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 | 4.4 | 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 | 0.82 | g | MI0002 | EuroFIR recipe calculation procedure |
Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
Cis-mono unsaturated fatty acids | 7.7 | g | MI0002 | EuroFIR recipe calculation procedure |
C16:1 sum | 0.09 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:1 sum | 9.75 | g | MI0002 | EuroFIR recipe calculation procedure |
Cis-poly unsaturated fatty acids | 3.7 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:2n-6 | 2.79 | 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 | 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 | 2.79 | 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 | 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 |
Foods in Fish products, prepared
- Soup, lean fish, frozen
- Soup, salmon, frozen
- Shrimp, battered, pre-fried, frozen
- Squid, battered, pre-fried, frozen
- Fish fingers, pre-fried, fried in hard margarine
- Shrimp, battered, pre-fried, fried in soy oil
- Fish burger, breaded, fried, with bread, cheese, sauce, fast food restaurant
- Fish gratin, with egg, baked
- Fish gratin, with egg and macaroni, baked
- Fish gratin, with egg, baked, industrially made
- Casserole, with saithe, onion and sweet pepper sauce
- Casserole, with cod and tomato
- Fish in aspic, with fish pudding and shrimps
- Soup, lean fish
- Soup, lean fish, creamed
- Herring salad, with potatoes
- Fish fingers, pre-fried, fried in soft margarine
- Fish fingers, pre-fried, fried in butter
- Fish fingers, pre-fried, fried in soy oil
- Fish fingers, pre-fried, fried in fat
- Sashimi, salmon
- Sashimi, halibut, Atlantic
- Sashimi, tuna
- Sushi, nigiri, salmon
- Sushi, nigiri, halibut, Atlantic
- Sushi, nigiri, tuna
- Sushi, maki, salmon
- Sushi, maki, halibut, Atlantic
- Sushi, maki, tuna
- Fish gratin, industrially made, Findus Familiens fiskegrateng
- Fish gratin, industrially made, First Price Fiskegrateng med makaroni
- Fish gratin, industrially made
- Fish gratin, industrially made, Enghav Fiskegrateng med makaroni
- Fish gratin, industrially made, Coop X-tra Fiskegrateng
- Sushi, maki, California
- Sushi, maki, tempura
- Sushi, maki, scampi
- Sushi, nigiri, scampi
- Sushi, nigiri, scallops
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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