Frida fooddata.dk

Food ID: 1634

Pitasandwich med kylling, salat og dressing, fastfood Danish

Name

Pita sandwich with chicken, salad and dressing, fast food

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	695	kJ				1003
Energy, labelling (kJ)	695	kJ				1003
Energy (kcal)	165	kcal				1003
Energy, labelling (kcal)	165	kcal				1003
Protein	9.8	g	9.906	8.56 - 10.7	4	2004
Protein, labeling	9.8	g	9.906	8.56 - 10.7	4	2004
Carbohydrate by difference	19.4	g				1003
Available carbohydrates	18.0	g				1003
Available carbohydrate, labelling	18.0	g				1003
Dietary fibre	1.4	g			1	2004
Fat	5.7	g	5.45	2 - 9.9	4	2004
Alcohol	0.0	g				1655
Salt labelling	0.93	g			4	1003
Ash	1.5	g	1.64	1.11 - 1.71	4	2004
Dry matter	36.5	g	36.5	32 - 40.8	4	2004
Water	63.5	g	63.5	59.2 - 68	4	2004

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Thiamin (Vitamin B1)	0.113	mg	0.107	0.103 - 0.135	4	2004
Riboflavin (Vitamin B2)	0.0740	mg	0.075	0.05 - 0.096	4	2004

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	373	mg	426.5	196 - 443	4	2004
Potassium	212	mg	215.0	194 - 224	4	2004
Calcium	21.2	mg	22.5	12.9 - 26.9	4	2004
Magnesium	18.5	mg	18.5	16.4 - 20.6	4	2004
Iron	0.528	mg	0.476	0.429 - 0.73	4	2004
Copper	0.0628	mg	0.064	0.055 - 0.068	4	2004
Zinc	0.517	mg	0.503	0.442 - 0.62	4	2004
Manganese	0.181	mg	0.165	0.145 - 0.246	4	2004
Phosphorus	107	mg	100.0	89 - 137	4	2004
Chloride	592	mg	651.0	340 - 727	4	2004

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	2.99	g			1	2187

Dietary fibre and starch	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	15.0	g			1	1001

Saturated fatty acids	g/100g	%	Source
C4:0	0.009	0.169	2004
C6:0	0.006	0.111	2004
C8:0	0.003	0.0629	2004
C10:0	0.007	0.13	2004
C12:0	0.028	0.537	2004
C14:0	0.060	1.15	2004
C15:0	0.005	0.0978	2004
C16:0	0.670	12.9	2004
C17:0	0.000	0.0	2004
C18:0	0.202	3.9	2004
C20:0	0.012	0.222	2004
C22:0	0.000	0.0	2004
C24:0	0.000	0.0	2004

Monounsaturated fatty acids	g/100g	%	Source
C14:1,n-5	0.003	0.0581	2004
C16:1,n-7	0.059	1.13	2004
C17:1,n-7	0.000	0.0	2004
C18:1,n-7	0.140	2.71	2004
C18:1,n-9	2.230	43.2	2004
C20:1,n-9	0.000	0.0	2004
C20:1,n-11	0.057	1.11	2004
C22:1,n-9	0.025	0.489	2004
C22:1,n-11	0.000	0.0	2004
C24:1,n-9	0.000	0.0	2004
C16:1,n-7,trans	0.000	0.0	2004
C18:1,trans	0.022	0.426	2004
C20:1,trans	0.000	0.0	2004
C22:1,trans	0.000	0.0	2004

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	1.283	24.8	2004
C18:2,conjugated	0.000	0.0	2004
C18:3,n-3	0.306	5.93	2004
C18:3,n-6	0.023	0.441	2004
C18:4,n-3	0.000	0.0	2004
C20:2,n-6	0.000	0.0	2004
C20:4,n-3	0.000	0.0	2004
C20:4,n-6	0.005	0.0993	2004
C20:5,n-3	0.000	0.0	2004
C22:5,n-3	0.000	0.0	2004
C22:6,n-3	0.000	0.0	2004
C18:2,trans	0.005	0.0968	2004

Fatty acids sums	g/100g	%	Source
Other fatty acids	0.003	0.0484	2004
Sum saturated fatty acids	1.000	19.3	1003
Sum monounsaturated fatty acids	2.515	48.7	1003
Sum polyunsaturated fatty acids	1.617	31.3	1003
Sum trans fatty acids	0.027	0.523	1003
Sum fatty acids	5.161	100	1003
Sum n-3 fatty acids	0.306	5.93	1003
Sum n-6 fatty acids	1.310	25.3	1003

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	1.565		2004

Factors etc.	Value	No. Samples	Source
Waste	0	4	2004
Nitrogen conversion factor	6.25		2007
Fatty acid conversion factor	0.905		1003