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Soup, fish, powder base, powder, Bergensk

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 15 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1569 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 372 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 8.5 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.54 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 3.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 3.53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 3.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 3.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.32 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) 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 3.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 53 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 35.2 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 17.8 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 6.7 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 6 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Protein 18 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Salt 9.9 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 µg-RE 10 Missing value, content not known.
Retinol µg 10 Missing value, content not known.
Beta-carotene µg 10 Missing value, content not known.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E mg-ATE 10 Missing value, content not known.
Thiamin 0.2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Riboflavin 0.4 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Niacin mg 10 Missing value, content not known.
Vitamin B6 mg 10 Missing value, content not known.
Folate µg 10 Missing value, content not known.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C mg 10 Missing value, content not known.
Calcium 240 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 1.4 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 3960 mg 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Potassium 700 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 54 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 1.7 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium µg 10 Missing value, content not known.
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0198 SOUP (US CFR)
A0865 SOUP (EUROFIR)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0136 DISINTEGRATED OR GROUND
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0146 STARCH ADDED
H0153 SEAFOOD ADDED
H0184 MILK ADDED
H0185 EGG YOLK ADDED
H0227 FLAVORING, SPICE OR HERB ADDED
H0317 CAROTENES ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0197 BAG, SACK OR POUCH
N0051 FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
R0316 NORWAY
Z0112 FOOD INDUSTRY PREPARED

Foods in Powder base, dry

Food Groups