Bean and olive salad, Plantego

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	13.6
Carbohydrate	5.3
Protein	5.0
Dietary fibre	3.0
Alcohol	0.0
Water	73.0

Energy content

Energy content	energiprosent
Fat	72
Carbohydrate	13
Protein	12
Dietary fibre	3
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 702 kJ (169 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			71%
Carbohydrate			12%
Dietary fibre			3%
Protein			12%
Alcohol			0%
Water			-

Carbohydrates

Carbohydrate	Source	5.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	13.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	1.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	7.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	3.9 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	111 RE	14 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		37 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			5 %
Vitamin B2 (riboflavin)			6 %
Vitamin B3 (niacin)
Niacin equivalents			6 %
Vitamin B6 (pyridoxine)			5 %
Vitamin B9 (folate)			19 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			20 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			3 %
Sodium (Na)
Potassium (K)			6 %
Magnesium (Mg)			7 %
Phosphorus (P)			11 %

Trace elements	Source	Quantity
Iron (Fe)			8 %
Zinc (Zn)			5 %
Selenium (Se)			1 %
Copper (Cu)			14 %
Iodine (I)			0 %

Classification

Food ID: 06.788

FoodEx2: Prepared legume (beans) salad (A042G)

Facets
F02 Part-nature	Salads (as part-nature) (A06GZ)
F04 Ingredient	Legumes fresh seeds (beans, peas etc.) (A011Y), Vegetable fats and oils, edible (A036N), Table olives (A01BP), Sweet peppers (A00JA)
F18 Packaging-format	Box (A07NL)
F19 Packaging-material	Plastic (A07PR)
F22 Preparation-production-place	Food industry prepared (A07SH)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaL	Classification
A0172	Prepared food product (US CFR)
A0832	Pulse dish (EUROFIR)
B1567	Bean (VEGETABLE)
C0133	Seed, skin present, germ present
E0110	Semiliquid with solid pieces
F0014	Fully heat-treated
G0001	Cooking method not known
H0151	Spice or herb added
H0212	Vegetable added
J0001	Preservation method not known
K0003	No packing medium used
M0130	Glass container
M0194	Can, bottle or jar
N0040	Glass
P0024	Human consumer, no age specification
P0199	Vegan/vegetarian or suitability for vegan/vegetarian claim or use
Z0112	Food industry prepared

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculations including conversion factors
Method	Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Prepared legume (beans) salad (A042G)

LanguaL

10

114a

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

Vitamin B1 (thiamin) in Bean and olive salad, Plantego

C16:0 (palmitic acid) in Bean and olive salad, Plantego

Vitamin A (RAE) in Bean and olive salad, Plantego

Zinc (Zn) in Bean and olive salad, Plantego

Vitamin B12 (cobalamin) in Bean and olive salad, Plantego

C18:0 (stearic acid) in Bean and olive salad, Plantego

C20:4n-6 (arachidonic acid) in Bean and olive salad, Plantego

Cholesterol in Bean and olive salad, Plantego

C18:1 sum (oleic acid) in Bean and olive salad, Plantego

C16:1 sum (palmitoleic acid) in Bean and olive salad, Plantego

Iron (Fe) in Bean and olive salad, Plantego

Vitamin D in Bean and olive salad, Plantego

Phosphorus (P) in Bean and olive salad, Plantego

Omega-6 in Bean and olive salad, Plantego

Magnesium (Mg) in Bean and olive salad, Plantego

Copper (Cu) in Bean and olive salad, Plantego

Vitamin B2 (riboflavin) in Bean and olive salad, Plantego

C22:6n-3 (docosahexaenoic acid, DHA) in Bean and olive salad, Plantego

C14:0 (myristic acid) in Bean and olive salad, Plantego

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bean and olive salad, Plantego

Sodium (Na) in Bean and olive salad, Plantego

Beta-carotene in Bean and olive salad, Plantego

C20:3n-3 (eicosatrienoic acid) in Bean and olive salad, Plantego

Omega-3 in Bean and olive salad, Plantego

Water in Bean and olive salad, Plantego

C22:5n-3 (docosapentaenoic acid, DPA) in Bean and olive salad, Plantego

Alcohol in Bean and olive salad, Plantego

Calcium (Ca) in Bean and olive salad, Plantego

C12:0 (lauric acid) in Bean and olive salad, Plantego

Carbohydrate in Bean and olive salad, Plantego

Dietary fibre in Bean and olive salad, Plantego

Salt (NaCl) in Bean and olive salad, Plantego

Vitamin B9 (folate) in Bean and olive salad, Plantego

Starch in Bean and olive salad, Plantego

Niacin equivalents in Bean and olive salad, Plantego

C20:4n-3 (eicosatetraenoic acid) in Bean and olive salad, Plantego

Vitamin E in Bean and olive salad, Plantego

Selenium (Se) in Bean and olive salad, Plantego

Sugar, added in Bean and olive salad, Plantego

Retinol in Bean and olive salad, Plantego

Vitamin B6 (pyridoxine) in Bean and olive salad, Plantego

Fat in Bean and olive salad, Plantego

Sugar, free in Bean and olive salad, Plantego

Vitamin C (askorbic acid) in Bean and olive salad, Plantego

Trans fatty acids in Bean and olive salad, Plantego

Polyunsaturated fatty acids in Bean and olive salad, Plantego

C18:3n-3 (alpha-linolenic acid) in Bean and olive salad, Plantego

Iodine (I) in Bean and olive salad, Plantego

Monounsaturated fatty acids in Bean and olive salad, Plantego

C20:5n-3 (eicosapentaenoic acid, EPA) in Bean and olive salad, Plantego

Sugar, total in Bean and olive salad, Plantego

Protein in Bean and olive salad, Plantego

Potassium (K) in Bean and olive salad, Plantego

Saturated fatty acids in Bean and olive salad, Plantego

Vitamin B3 (niacin) in Bean and olive salad, Plantego

C18:2n-6 (linoleic acid) in Bean and olive salad, Plantego