Ostegrill, ostewiener
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Næringsinnhold
| Næringstoff | Verdi | Ref |
|---|---|---|
| Spiselig del (edible portion) |
100% | 0 |
| Vann (water (moisture)) |
59g | 132 |
| Kilojoule (energy, total metabolisable) |
1000kJ | 61a |
| Kilokalorier (energy, total metabolisable) |
250kcal | 61b |
| Fett (fat, total (total lipid)) |
19g | 132 |
| Mettede fettsyrer (fatty acids, total saturated fatty acids) |
7,6g | 132 |
| C12:0 (fatty acids) |
0,046g | 136 |
| C14:0 (fatty acids) |
0,44g | 136 |
| C16:0 (fatty acids) |
4,2g | 136 |
| C18:0 (fatty acids) |
2,2g | 136 |
| Trans-umettede fettsyrer (fatty acids, total trans) |
0,16g | 132 |
| Cis-enumettede fettsyrer (fatty acids, total monounsaturated cis) |
7,9g | 132 |
| C16:1 sum (fatty acids) |
0,50g | 136 |
| C18:1 sum (fatty acids, total monounsaturated cis) |
7,3g | 136 |
| Cis-flerumettede fettsyrer (fatty acids, total poly unsaturated cis) |
2,2g | 132 |
| C18:2n-6 (fatty acids) |
2,1g | 136 |
| C18:3n-3 (fatty acids) |
0,20g | 136 |
| C20:3n-3 (fatty acids) |
0,0g | 136 |
| C20:3n-6 (fatty acids) |
0,022g | 136 |
| C20:4n-3 (fatty acids) |
0,0g | 136 |
| C20:4n-6 (fatty acids) |
0,088g | 136 |
| C20:5n-3 (EPA) (fatty acids) |
0,0011g | 136 |
| C22:5n-3 (DPA) (fatty acids) |
0,033g | 136 |
| C22:6n-3 (DHA) (fatty acids) |
0,0096g | 136 |
| Omega-3 (fatty acids, total cis n-3) |
0,25g | 135 |
| Omega-6 (fatty acids, total cis n-6) |
2,3g | 135 |
| Kolesterol (cholesterol) |
49mg | 132 |
| Karbohydrat (carbohydrate) |
5,1g | 80 |
| Stivelse (starch, total) |
4,3g | 132 |
| Mono- og disakkarider (sugars, total) |
0,83g | 132 |
| Sukker, tilsatt (sugar, added) |
0,0g | 132 |
| Kostfiber (fibre, total dietary) |
0,88g | 132 |
| Protein (protein, total) |
12g | 132 |
| Salt (salt) |
1,8g | 83 |
| Alkohol (alcohol) |
0,0g | 50 |
| Vitamin A (vitamin A; retinol equiv) |
25RAE | 85 |
| Retinol (retinol (preformed vitamin A)) |
24µg | 132 |
| Beta-karoten (beta-carotene) |
16µg | 132 |
| Vitamin D (vitamin D) |
0,011µg | 132 |
| Vitamin E (vitamin E; a-tocoph equiv) |
1,1alfa-TE | 132 |
| Tiamin (thiamin) |
0,23mg | 132 |
| Riboflavin (riboflavin) |
0,15mg | 132 |
| Niacin (niacin, preformed) |
2,0mg | 132 |
| Vitamin B6 (vitamin B6, total) |
0,11mg | 132 |
| Folat (folate, total) |
3,6µg | 132 |
| Vitamin B12 (vitamin B12) |
0,41µg | 132 |
| Vitamin C (vitamin C (ascorbic acid)) |
29mg | 132 |
| Kalsium (calcium) |
100mg | 132 |
| Jern (iron, total) |
0,70mg | 132 |
| Natrium (sodium) |
730mg | 132 |
| Kalium (potassium) |
190mg | 132 |
| Magnesium (magnesium) |
15mg | 132 |
| Sink (zinc) |
1,4mg | 132 |
| Selen (selenium) |
5,4µg | 132 |
| Kopper (copper) |
0,049mg | 132 |
| Fosfor (phosphorus) |
150mg | 132 |
| Jod (iodine) |
18µg | 325 |
Kategorisering
LanguaL klassifisering:
- A0221
- Sausage or luncheon meat (US CFR)
- A0798
- Sausage or similar meat product (EUROFIR)
- B1105
- Cattle and swine
- C0268
- Skeletal meat part, without bone, without skin
- E0105
- Whole, shape achieved by forming, thickness 1.5-7 cm.
- F0014
- Fully heat-treated
- G0003
- Cooking method not applicable
- H0143
- Cheese added
- H0151
- Spice or herb added
- H0157
- Lactose added
- H0184
- Milk added
- J0142
- Preserved by chilling or freezing
- K0003
- No packing medium used
- M0186
- Plastic container, flexible or film
- N0036
- Plastic
- P0024
- Human consumer, no age specification
- Z0112
- Food industry prepared
Referanser
- 0
- Vurdert som 100 % spiselig (netto).
- 50
- Vurdert som naturlig forekommende nullverdi, ikke analysert.
- 61a
- Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
- 61b
- Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
- 80
- Beregnet ut fra summering av mono-/disakkarider og stivelse.
- 83
- Beregnet som innholdet av natrium x 2,5 /1000.
- 85
- Beregnet som summen av retinol + 1/12 betakaroten.
- 132
- Beregnet verdi fra intern oppskrift (til Matvaretabellen 2012).
- 135
- Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
- 136
- Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
- 325
- Universitetet i Oslo (2018). Jodprosjekt 2017-2018.