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Carrot, peas, 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 83 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 227 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 54 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.23 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 7.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 5.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 4.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 345 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 4145 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 40 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 240 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 55 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.9 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0827 Vegetable product (EUROFIR)
B1613 Pea and carrot
C0174 Part of plant
E0151 Solid
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
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