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Oliven, grønne, pickles

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Næringsinnhold

Næringstoff Verdi Ref
Spiselig del
(edible portion)
80% 450a
Vann
(water (moisture))
75g 460e
Kilojoule
(energy, total metabolisable)
620kJ 61a
Kilokalorier
(energy, total metabolisable)
150kcal 61b
Fett
(fat, total (total lipid))
15g 460e
Mettede fettsyrer
(fatty acids, total saturated fatty acids)
2,0g 460e
C12:0
(fatty acids)
0,0g 460g
C14:0
(fatty acids)
0,0g 460g
C16:0
(fatty acids)
1,7g 460g
C18:0
(fatty acids)
0,34g 460g
Trans-umettede fettsyrer
(fatty acids, total trans)
0,0g 50
Cis-enumettede fettsyrer
(fatty acids, total monounsaturated cis)
11g 460e
C16:1 sum
(fatty acids)
0,12g 460g
C18:1 sum
(fatty acids, total monounsaturated cis)
11g 460g
Cis-flerumettede fettsyrer
(fatty acids, total poly unsaturated cis)
1,3g 460e
C18:2n-6
(fatty acids)
1,2g 460g
C18:3n-3
(fatty acids)
0,092g 460g
C20:3n-3
(fatty acids)
0,0g 460g
C20:3n-6
(fatty acids)
0,0g 460g
C20:4n-3
(fatty acids)
0,0g 460g
C20:4n-6
(fatty acids)
0,0g 460g
C20:5n-3 (EPA)
(fatty acids)
0,0g 460g
C22:5n-3 (DPA)
(fatty acids)
0,0g 460g
C22:6n-3 (DHA)
(fatty acids)
0,0g 460g
Omega-3
(fatty acids, total cis n-3)
0,092g 73f
Omega-6
(fatty acids, total cis n-6)
1,2g 74f
Kolesterol
(cholesterol)
0,0mg 20
Karbohydrat
(carbohydrate)
0,54g 80
Stivelse
(starch, total)
0,0g 450a
Mono- og disakkarider
(sugars, total)
0,54g 460e
Sukker, tilsatt
(sugar, added)
0,0g 50
Kostfiber
(fibre, total dietary)
3,3g 460e
Protein
(protein, total)
1,0g 460e
Salt
(salt)
3,9g 83
Alkohol
(alcohol)
0,0g 50
Vitamin A
(vitamin A; retinol equiv)
19RAE 85
Retinol
(retinol (preformed vitamin A))
0,0µg 20
Beta-karoten
(beta-carotene)
230µg 460e
Vitamin D
(vitamin D)
0,0µg 20
Vitamin E
(vitamin E; a-tocoph equiv)
3,8alfa-TE 460e
Tiamin
(thiamin)
0,021mg 460e
Riboflavin
(riboflavin)
0,0070mg 460e
Niacin
(niacin, preformed)
0,24mg 460e
Vitamin B6
(vitamin B6, total)
0,031mg 460e
Folat
(folate, total)
3,0µg 460e
Vitamin B12
(vitamin B12)
0,0µg 50
Vitamin C
(vitamin C (ascorbic acid))
0,0mg 20
Kalsium
(calcium)
52mg 460e
Jern
(iron, total)
0,49mg 460e
Natrium
(sodium)
1600mg 460e
Kalium
(potassium)
42mg 460e
Magnesium
(magnesium)
11mg 460e
Sink
(zinc)
0,040mg 460e
Selen
(selenium)
0,50µg 400c
Kopper
(copper)
0,12mg 460e
Fosfor
(phosphorus)
4,0mg 460e
Jod
(iodine)
4,5µg 325

Kategorisering

LanguaL klassifisering:

A0271
Vegetable pickle (US CFR)
A0827
Vegetable product (EUROFIR)
B1169
Green olive
C0139
Fruit, peel present, core, pit or seed removed
E0151
Solid
F0001
Extent of heat treatment not known
G0003
Cooking method not applicable
H0190
Pickled
J0137
Preserved by brining
K0001
Packing medium not known
M0001
Container or wrapping not known
N0001
Food contact surface not known
P0024
Human consumer, no age specification
Z0219
Drained

Referanser

20
Vurdert verdi.
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.
65
Beregnet som summen av preformert niacin (varierer avhengig av matvaregruppe) og niacinaktivitet fra tryptofan.
73f
Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
74f
Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
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.
325
Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
400c
Livsmedelsverket. Livsmedelsdatabas, versjon 2013.01.10. Nettversjon, www.slv.se.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460e
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
460g
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl

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