Caesar salad
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 67 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 760 | 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 | 182 | 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 | 10.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 5.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.24 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.68 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 2.65 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 1.14 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 3.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.24 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 3.43 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 1.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 0.82 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.12 | 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 | 0.04 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.15 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.84 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 38 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 6.9 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 6.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 0.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 13.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.4 | 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 | 78 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 58 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 238 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.6 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.7 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.11 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.12 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 3.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.21 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 47 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.3 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 69 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.6 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 163 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 292 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 21 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.9 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 6 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.09 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 162 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 6 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0208 | SALAD (US CFR) |
| A0866 | PREPARED SALAD (EUROFIR) |
| B2089 | ROMAINE |
| C0200 | LEAF |
| E0104 | WHOLE AND PIECES |
| F0023 | HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0143 | CHEESE ADDED |
| H0212 | VEGETABLE ADDED |
| H0766 | CHICKEN 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 Vegetables products
- Asparagus, canned, drained
- Carrot, peas, sweet corn, frozen
- Carrot, cauliflower, green beans, peas, frozen
- Cucumber, pickled
- Beetroot, pickled
- Sauerkraut
- Tomato ketchup
- Tomato purée
- Mushroom, common, canned, drained
- Tomato, canned
- Carrot, cauliflower, peas, frozen
- Tomato, chopped, tetrapack
- Tomatoes, sun-dried
- Tomatoes, sun-dried, in oil, drained
- Bamboo shoots, canned
- Capers, canned
- Water chestnuts, chinese, canned, drained
- Nori, seaweed, dried
- Ginger, canned
- Baby corn, canned
- Olives, green, pickled
- Olives, black, in oil, canned
- Sweet corn, canned
- Taco sauce, medium, Santa Maria
- Taco sauce, medium, Old El Paso
- Taco sauce
- Olives, green, filled with sweet pepper, drained
- Tzatziki
- Cucumber salad, with vinegar
- Guacamole
- Potatoes, gratinated with cream
- Wok mix, Thai style
- Wok mix, Chinese style
- Wok mix, Indian style
- Mashed swede
- Wok mix, classic
- Onion, roasted
- Caesar salad
- Salad Nicoise
- Tomato salsa
- Cauliflower, broccoli, frozen
- Cauliflower, broccoli, carrot, frozen
- Broccoli, carrot, baby corn, frozen
- Swede, carrot, celariac root, onion, parsnip, frozen
- Baby carrot, baby corn, French beans, frozen
- Cauliflower, broccoli, carrot, sugar-snap peas, frozen
- Cauliflower, carrot, brussel sprouts, frozen
- Coleslaw
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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