Frida fooddata.dk

Food ID: 1651

Pizza med kød og fisk, tomat og ost, fastfood Danish

Name

Pizza with meat and seafood, tomato and cheese, fast food

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	958	kJ				1003
Energy, labelling (kJ)	959	kJ				1003
Energy (kcal)	228	kcal				1003
Energy, labelling (kcal)	229	kcal				1003
Protein	12.8	g	12.68	11.7 - 14.1	4	2004
Protein, labeling	12.8	g	12.68	11.7 - 14.1	4	2004
Carbohydrate by difference	24.5	g				1003
Available carbohydrates	22.4	g				1003
Available carbohydrate, labelling	22.4	g				1003
Dietary fibre	2.1	g			1	T 1647.0
Fat	9.3	g	9.1	6.5 - 12.4	4	2004
Alcohol	0.0	g				1655
Salt labelling	1.82	g			4	1003
Ash	2.8	g	2.795	1.94 - 3.67	4	2004
Dry matter	49.4	g	49.55	46.7 - 51.7	4	2004
Water	50.6	g	50.45	48.3 - 53.3	4	2004

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Thiamin (Vitamin B1)	0.160	mg	0.17	0.085 - 0.216	4	2004
Riboflavin (Vitamin B2)	0.105	mg	0.096	0.085 - 0.144	4	2004

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	727	mg	740.0	409 - 1020	4	2004
Potassium	184	mg	188.0	161 - 200	4	2004
Calcium	140	mg	134.0	122 - 171	4	2004
Magnesium	20.7	mg	20.7	19.5 - 21.8	4	2004
Iron	0.705	mg	0.655	0.438 - 1.07	4	2004
Copper	0.0990	mg	0.075	0.068 - 0.177	4	2004
Zinc	1.42	mg	1.23	1.04 - 2.2	4	2004
Manganese	0.251	mg	0.242	0.186 - 0.334	4	2004
Phosphorus	180	mg	178.0	157 - 206	4	2004
Chloride	1150	mg	1155.	680 - 1600	4	2004

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	2.00	g			1	2141

Dietary fibre and starch	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	20.4	g			1	1001

Saturated fatty acids	g/100g	%	Source
C4:0	0.159	1.96	2004
C6:0	0.105	1.29	2004
C8:0	0.064	0.783	2004
C10:0	0.136	1.67	2004
C12:0	0.183	2.25	2004
C14:0	0.517	6.38	2004
C15:0	0.059	0.724	2004
C16:0	2.098	25.8	2004
C17:0	0.000	0.0	2004
C18:0	0.725	8.94	2004
C20:0	0.000	0.0	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	0.039	0.484	2004
C16:1,n-7	0.125	1.54	2004
C17:1,n-7	0.000	0.0	2004
C18:1,n-7	0.128	1.57	2004
C18:1,n-9	2.482	30.6	2004
C20:1,n-9	0.000	0.0	2004
C20:1,n-11	0.032	0.391	2004
C22:1,n-9	0.000	0.0	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	0.136	1.67	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	0.878	10.8	2004
C18:2,conjugated	0.000	0.0	2004
C18:3,n-3	0.189	2.33	2004
C18:3,n-6	0.000	0.0	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	0.000	0.0	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	0.037	0.456	2004

Fatty acids sums	g/100g	%	Source
Other fatty acids	0.014	0.172	2004
Sum saturated fatty acids	4.045	49.9	1003
Sum monounsaturated fatty acids	2.806	34.6	1003
Sum polyunsaturated fatty acids	1.067	13.1	1003
Sum trans fatty acids	0.173	2.12	1003
Sum fatty acids	8.105	100	1003
Sum n-3 fatty acids	0.189	2.33	1003
Sum n-6 fatty acids	0.878	10.8	1003

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	2.050		2004

Factors etc.	Value	No. Samples	Source
Waste	0	4	2004
Nitrogen conversion factor	6.25		2007
Fatty acid conversion factor	0.874		1003