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Shrimp, battered, pre-fried, frozen

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 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Kilojoules 945 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 225 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 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Saturated fatty acids 4.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C12:0 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0.02 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 1.41 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0.71 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 4.2 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C16:1 sum 0.07 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 6.56 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 1.4 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C18:2n-6 0.82 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.06 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0.01 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.07 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.82 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 110 mg 20 Estimated value.
Carbohydrate, glycemic 18.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 18.5 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0.1 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Protein 14.8 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
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 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Beta-carotene 0 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin D 1.8 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin E 1.1 mg-ATE 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Thiamin 0.11 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Riboflavin 0.05 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Niacin 1.5 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B6 0.06 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Folate 3 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin B12 2 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Vitamin C 0 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Calcium 36 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iron 0.5 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sodium 300 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Potassium 167 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Magnesium 33 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Zinc 0.8 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Selenium 80 µg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Copper 0.16 mg 20 Estimated value.
Phosphorus 75 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Iodine 35 µg 325 University of Oslo (2018). Iodine project 2017-2018.

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
G0029 DEEP-FRIED
H0188 BREADED OR BATTER-COATED
H0263 VEGETABLE FAT OR OIL ADDED
H0319 WHEAT ADDED
J0136 PRESERVED BY FREEZING
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Fish products, prepared

Food Groups