| 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 E% | ||
| Carbohydrate | 12 E% | ||
| Dietary fibre | 1 E% | ||
| Protein | 4 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| 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) |
| 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 |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
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])
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 indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | 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 indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | 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 indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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 indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | 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 | Analytical, generic |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | 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 | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | As reported |
| Acquisition type | Food composition table |
| Method type | Analytical, generic |
| Method indicator | Analytical method |