Frida fooddata.dk

Food ID: 1648

Pizza med salami, tomat og ost, fastfood Danish

Name

Pizza with salami, tomato and cheese, fast food

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	1308	kJ				1003
Energy, labelling (kJ)	1308	kJ				1003
Energy (kcal)	312	kcal				1003
Energy, labelling (kcal)	312	kcal				1003
Protein	12.8	g	12.68	10.9 - 15.1	8	2004
Protein, labeling	12.8	g	12.68	10.9 - 15.1	8	2004
Carbohydrate by difference	33.6	g				1003
Available carbohydrates	31.7	g				1003
Available carbohydrate, labelling	31.7	g				1003
Dietary fibre	1.9	g			1	2004
Fat	14.5	g	15.3	9.9 - 18.3	8	2004
Alcohol	0.0	g				1655
Salt labelling	1.84	g			8	1003
Ash	2.8	g	2.735	2.34 - 4.04	8	2004
Dry matter	63.7	g	64.35	55.7 - 69	8	2004
Water	36.3	g	35.65	31 - 44.3	8	2004

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Thiamin (Vitamin B1)	0.152	mg	0.156	0.092 - 0.256	8	2004
Riboflavin (Vitamin B2)	0.125	mg	0.121	0.097 - 0.171	8	2004

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	737	mg	730.0	504 - 1140	8	2004
Potassium	178	mg	175.5	160 - 215	8	2004
Calcium	187	mg	166.5	108 - 293	8	2004
Magnesium	23.5	mg	23.7	19.1 - 28.2	8	2004
Iron	0.856	mg	0.78	0.5 - 1.64	8	2004
Copper	0.0873	mg	0.084	0.058 - 0.12	8	2004
Zinc	1.52	mg	1.48	1.15 - 1.89	8	2004
Manganese	0.338	mg	0.313	0.246 - 0.51	8	2004
Phosphorus	181	mg	178.0	138 - 236	8	2004
Chloride	1210	mg	1165.	880 - 1870	8	2004

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sum sugars	1.80	g			1	2141

Unknown (?)	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	29.9	g			1	1001

Saturated fatty acids	g/100g	%	Source
C4:0	0.223	1.75	2004
C6:0	0.137	1.08	2004
C8:0	0.075	0.591	2004
C10:0	0.184	1.44	2004
C12:0	0.247	1.94	2004
C14:0	0.759	5.97	2004
C15:0	0.078	0.612	2004
C16:0	3.209	25.2	2004
C17:0	0.000	0.0	2004
C18:0	1.381	10.8	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	0.052	0.409	2004
C16:1,n-7	0.232	1.82	2004
C17:1,n-7	0.000	0.0	2004
C18:1,n-7	0.195	1.53	2004
C18:1,n-9	3.931	30.9	2004
C20:1,n-9	0.000	0.0	2004
C20:1,n-11	0.034	0.266	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	0.281	2.21	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	1.342	10.5	2004
C18:2,conjugated	0.000	0.0	2004
C18:3,n-3	0.231	1.81	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	0.073	0.575	2004

Fatty acids sums	g/100g	%	Source
Other fatty acids	0.039	0.307	2004
Sum saturated fatty acids	6.293	49.5	1003
Sum monounsaturated fatty acids	4.444	34.9	1003
Sum polyunsaturated fatty acids	1.573	12.3	1003
Sum trans fatty acids	0.354	2.78	1003
Sum fatty acids	12.703	100	1003
Sum n-3 fatty acids	0.231	1.81	1003
Sum n-6 fatty acids	1.342	10.5	1003

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	2.045		2004

Biogene amines	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Choline	25.4	mg			1	2187

Factors etc.	Value	No. Samples	Source
Waste	0	8	2004
Nitrogen conversion factor	6.25		2007
Fatty acid conversion factor	0.876		1003