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Wok mix, classic

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 88 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 144 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 34 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 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 0.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 4.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.5 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Mono+Di saccharides 3.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 2.4 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Protein 1.9 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 226 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 2709 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 0 µg 20 Estimated value.
Vitamin E 0.8 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.05 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.06 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 0.7 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.11 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 72 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 26 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Calcium 22 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 0.6 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 26 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 266 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 12 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 0.3 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 1 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.06 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 46 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 1.8 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)
A0826 Vegetable (excluding potato) (EUROFIR)
B1579 Vegetable-producing plant
C0174 Part of plant
E0133 Divided into halves, quarters or segments
F0003 Not heat-treated
G0003 Cooking method not applicable
H0212 Vegetable added
J0142 Preserved by chilling or 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