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Squid, 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 57 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Kilojoules 888 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 212 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 10.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Saturated fatty acids 4 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 0.09 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 1.57 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 0.96 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 4.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C16:1 sum 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
C18:1 sum 3.72 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 1.3 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
C18:2n-6 2.04 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 0.14 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 0.01 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
C20:4n-6 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
C20:5n-3 (EPA) 0.23 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) 0.01 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
C22:6n-3 (DHA) 0.53 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 0.91 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 2.05 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 145 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Carbohydrate, glycemic 18.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 18.5 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Mono+Di saccharides 0.1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Sugar, added 0 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Dietary fibre 1 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Protein 11.2 g 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Salt 0.2 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 47 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 46 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-carotene 13 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0.1 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 2.4 mg-ATE 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.09 mg 103b Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe.
Riboflavin 0.22 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 0.32 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 15 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 2 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 0 mg 20 Estimated value.
Calcium 81 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.7 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 88 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 230 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 23 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.9 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 35 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Copper 0.52 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 160 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 50 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)
B1205 SQUID
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
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
H0351 CHEMICAL LEAVENING AGENT 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

Food Groups