Steamed salmon with herb sauce, carrots and potatoes, Fjordland
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 78 | g | MI0002 | EuroFIR recipe calculation procedure |
| Kilojoules | 427 | 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 | 102 | 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 | 4.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.09 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 0.42 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0.12 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 1.69 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 1.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 0.58 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.24 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0.03 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0.03 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0.11 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0.17 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.63 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.66 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 30 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 8.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Starch | 6.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 2.6 | 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 | 6.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 66 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 7 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 704 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 1.8 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.5 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 2.6 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.19 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 11 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 1.6 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 41 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.4 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 98 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 365 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 23 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 6 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.06 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 115 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 5 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0139 | MULTICOMPONENT MEAL (US CFR) |
| A0804 | SEAFOOD DISH (EUROFIR) |
| B1587 | ATLANTIC SALMON |
| C0268 | SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN |
| E0108 | PHYSICAL STATE, SHAPE OR FORM, MULTIPLE |
| F0014 | FULLY HEAT-TREATED |
| G0040 | REHEATED BY BOIL-IN-BAG |
| H0151 | SPICE OR HERB ADDED |
| H0184 | MILK ADDED |
| H0212 | VEGETABLE ADDED |
| H0367 | SALT ADDED |
| J0131 | PRESERVED BY CHILLING |
| K0027 | VACUUM-PACKED |
| M0145 | PLASTIC BOIL-IN-BAG |
| M0208 | MULTICONTAINER PACKAGE |
| N0036 | PLASTIC |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| R0316 | NORWAY |
| Z0112 | FOOD INDUSTRY PREPARED |
Foods in Pizza, pie, taco etc
- Quiche, with cheese and ham
- Pancakes, low-fat milk, fried in soft margarine
- Pancakes, skimmed milk, fried without fat
- Pancakes, whole milk, fried in hard margarine
- Pancakes, low-fat milk, fried in hard margarine
- Pancakes, skimmed milk, fried in hard margarine
- Pancakes, prepared from powder, Toro
- Pizza, with tomato sauce and cheese
- Taco with tortilla, minced meat, vegetables
- Taco with tortilla, chicken, vegetables
- Taco with tortilla, salmon, vegetables
- Taco with shell, minced meat, vegetables
- Taco with shell, chicken, vegetables
- Taco with shell, salmon, vegetables
- Pancakes, coarse
- Pizza, industrially made, Grandiosa Original
- Pizza, industrially made, Big One Classic
- Pizza, industrially made, Ristorante Speciale
- Pizza, industrially made, Grandiosa kjøttdeig og løk
- Pizza, industrially made, Big One New York Grilled Steak
- Pizza, industrially made, Take Away Meat Lover by Big One
- Pizza, industrially made, Ristorante Mozarella
- Pizza, industrially made, Stenovnsbakt Tradizionale Diavola
- Pizza, industrially made
- Pizza topping, no meat, powder base, prepared
- Pork roast with sauerkraut and potatoes, Fjordland
- Meat rissoles with pea stew, Fjordland
- Steamed salmon with herb sauce, carrots and potatoes, Fjordland
- Soup, meat, with vegetables and potatoes, Fjordland
- Pancakes, with banana
- Pizza, parma, home-made
- Pizza, minced meat, home-made
- Pizza, vegetarian, home-made
- Pizza, ham, home-made
- Taco with shell, minced meat (max 6% fat), vegetables
- Taco with tortilla, minced meat (max 6 % fat), vegetables
- Taco with shell, plant-based minced, vegetables
- Taco with tortilla, plant-based minced, vegetables
- Pizza, pepperoni, home-made
- Pizza, minced meat (6 % fat), home-made
- Pizza, minced plant-based, home-made
- Pizza, vegan, home-made
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.
www.matvaretabellen.no
