| Composition | gram |
|---|---|
| Fat | 48.5 |
| Carbohydrate | 16.2 |
| Protein | 6.4 |
| Dietary fibre | 5.0 |
| Alcohol | 0.0 |
| Water | 24.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 81 |
| Carbohydrate | 12 |
| Protein | 5 |
| Dietary fibre | 2 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 80% | ||
| Carbohydrate | 12% | ||
| Dietary fibre | 1% | ||
| Protein | 4% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 16.2 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 48.5 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 13.4 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 19.4 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 6 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 68 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 4 % | ||
| Sodium (Na) | |||
| Potassium (K) | 11 % | ||
| Magnesium (Mg) | 8 % | ||
| Phosphorus (P) | 20 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 11 % | ||
| Zinc (Zn) | 8 % | ||
| Selenium (Se) | 2 % | ||
| Copper (Cu) | 15 % | ||
| Iodine (I) | 9 % |
Food ID: 06.677
| Facets | |
|---|---|
| F01 Source | Onion (as plant) (A05BX) |
| F02 Part-nature | Bulb / clove (as part-nature) (A067A) |
| F27 Source-commodities | Onions (A00HC) |
| F28 Process | Deep frying (A07GV) |
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 |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0826 | Vegetable (EXCLUDING POTATO) (EUROFIR) |
| B1300 | Onion |
| C0240 | Root, tuber or bulb, without peel |
| E0152 | Divided into pieces |
| F0014 | Fully heat-treated |
| G0010 | Toasted |
| H0173 | Salted |
| H0263 | Vegetable fat or oil added |
| H0319 | Wheat added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2017.12.15.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method | Analytical method |