Pesto, green, home-made
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 19 | g | MI0002 | EuroFIR recipe calculation procedure |
| Kilojoules | 2560 | 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 | 621 | 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 | 61.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 9.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.18 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.53 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 6.17 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 2.07 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 33.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.38 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 32.53 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 11.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 10.75 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.31 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 10.87 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 16 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 4.2 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 2.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 1.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 11.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 1.1 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 88 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 63 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 301 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 9.7 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.17 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.15 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 1.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.12 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 28 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.6 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 194 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 2.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 433 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 292 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 81 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 2.9 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 3 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.54 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 288 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 12 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0271 | VEGETABLE PICKLE (US CFR) |
| A0860 | CHUTNEY OR PICKLE (EUROFIR) |
| B1299 | OLIVE |
| C0139 | FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED |
| E0138 | LIQUID, HIGH VISCOSITY, WITH SOLID PIECES |
| F0001 | EXTENT OF HEAT TREATMENT NOT KNOWN |
| G0001 | COOKING METHOD NOT KNOWN |
| H0143 | CHEESE ADDED |
| H0177 | NUT OR SEED ADDED |
| H0212 | VEGETABLE ADDED |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Foods in Soup, sauce/gravy, stew base
- Pesto, green, home-made
- Pesto, green, industrially made
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style, with rice, no meat, prepared
- Casserole base, Italian style, with pasta, no meat, prepared
- Soup, cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Pea stew, powder base, prepared
- Soup, fish, powder base, prepared
- Soup, with meat and pearled barley, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, venison, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
- Caulfrlower soup, home-made
- Asparagus soup, home-made
- Soup, betasoup
- Bouillabaisse, French fish soup
- Broccoli soup, home-made
- Cheddar sauce
- Pumpkin soup, home-made
- Carrot soup, home-made
- Hollandaise sauce, home-made
- Jerusalem artichoke soup, home-made
- Onion soup, home-made
- Onion soup, gratinated with cheese and bread, home-made
- Minestrone soup, without meat, home-made
- Potato and leek soup, home-made
- Spinach soup, home-made
- Sweet potato soup, home-made
- Taco soup, home-made
- Sauce, bernaise, home-made
- Sauce, gravy, powder base, prepared
- Chili sauce, sweet
- Teriyaki sauce
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.
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