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Food ID: 660
Tungepølse, pålæg Danish
Name
Sausage, tongue sausage, saveloy type
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 616 kJ 1003
Energy (kcal) 148 kcal 1003
Protein 9.8 g 1 1061
Protein, labeling 9.8 g 1 1061
Carbohydrate by difference 4.8 g 1003
Available carbohydrates 4.8 g 1003
Available carbohydrate, labelling 4.8 g 1003
Dietary fibre 0.0 g 1655
Fat 10.0 g 1 1061
Alcohol 0.0 g 1655
Salt labelling 3.04 g 1 1003
Ash 4.2 g 1003
Dry matter 28.7 g 1 1061
Water 71.3 g 1 1061
Nitrogen 1.560 g 1 1061
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
beta-Carotene 0 µg 1655
Vitamin K1 0 µg 1655
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 1210 mg 1 1061
Potassium 230 mg 1 1061
Iron 1.73 mg 1 1061
Copper 0.150 mg 1 1061
Zinc 1.90 mg 1 1061
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 0 g 1 1655
Starch/Glycogen 3.80 g 1 2190
Fatty acids sums g/100g % Source
Sum fatty acids 9.132 100 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 40 mg 1003
Factors etc. Value No. Samples Source
Waste 0 1996
Nitrogen conversion factor 6.25 1267
Fatty acid conversion factor 0.915 1003

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