Quiche, with cheese and ham

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	15.4
Carbohydrate	15.2
Protein	13.2
Dietary fibre	0.9
Alcohol	0.0
Water	55.0

Energy content

Energy content	energiprosent
Fat	54
Carbohydrate	24
Protein	21
Dietary fibre	1
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 1,058 kJ (253 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			53 E%
Carbohydrate			24 E%
Dietary fibre			0 E%
Protein			21 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

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)

Polyunsaturated fatty acids	Source	Quantity
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)	130 RE	17 %
Retinol
Beta-carotene
Vitamin D		11 %
Vitamin E		19 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			13 %
Vitamin B2 (riboflavin)			10 %
Vitamin B3 (niacin)
Niacin equivalents			25 %
Vitamin B6 (pyridoxine)			4 %
Vitamin B9 (folate)			3 %
Vitamin B12 (cobalamin)			20 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			19 %
Sodium (Na)
Potassium (K)			4 %
Magnesium (Mg)			6 %
Phosphorus (P)			40 %

Trace elements	Source	Quantity
Iron (Fe)			6 %
Zinc (Zn)			13 %
Selenium (Se)			8 %
Copper (Cu)			6 %
Iodine (I)			14 %

Classification

Food ID: 03.261

FoodEx2: Cheese savoury pie (A00CA)

Facets
F04 Ingredient	Pig fresh meat (A01RG)

LanguaL

LanguaL	Classification
A0100	Pie, unsweetened, or pizza (US CFR)
A0822	Savoury cereal dish (EUROFIR)
B1201	Cow
C0235	Milk
E0151	Solid
F0014	Fully heat-treated
G0005	Baked or roasted
H0143	Cheese added
H0151	Spice or herb added
H0186	Egg added
H0191	Meat added
H0207	Filled or stuffed
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
Z0109	Home prepared

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.

Sources

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

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 indicator	EuroFIR recipe calculation procedure

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

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

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

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

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Cheese savoury pie (A00CA)

LanguaL

Sources

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

Omega-6 in Quiche, with cheese and ham

C22:5n-3 (docosapentaenoic acid, DPA) in Quiche, with cheese and ham

Iron (Fe) in Quiche, with cheese and ham

Niacin equivalents in Quiche, with cheese and ham

Protein in Quiche, with cheese and ham

Potassium (K) in Quiche, with cheese and ham

Iodine (I) in Quiche, with cheese and ham

Copper (Cu) in Quiche, with cheese and ham

Selenium (Se) in Quiche, with cheese and ham

Vitamin C (askorbic acid) in Quiche, with cheese and ham

C12:0 (lauric acid) in Quiche, with cheese and ham

Sugar, added in Quiche, with cheese and ham

Sodium (Na) in Quiche, with cheese and ham

Beta-carotene in Quiche, with cheese and ham

Zinc (Zn) in Quiche, with cheese and ham

Vitamin E in Quiche, with cheese and ham

Vitamin A (RAE) in Quiche, with cheese and ham

Saturated fatty acids in Quiche, with cheese and ham

C20:3n-3 (eicosatrienoic acid) in Quiche, with cheese and ham

C14:0 (myristic acid) in Quiche, with cheese and ham

C16:0 (palmitic acid) in Quiche, with cheese and ham

C20:4n-6 (arachidonic acid) in Quiche, with cheese and ham

Salt (NaCl) in Quiche, with cheese and ham

Vitamin B1 (thiamin) in Quiche, with cheese and ham

Trans fatty acids in Quiche, with cheese and ham

C18:0 (stearic acid) in Quiche, with cheese and ham

C18:3n-3 (alpha-linolenic acid) in Quiche, with cheese and ham

Vitamin B6 (pyridoxine) in Quiche, with cheese and ham

Vitamin B3 (niacin) in Quiche, with cheese and ham

Retinol in Quiche, with cheese and ham

Cholesterol in Quiche, with cheese and ham

C18:2n-6 (linoleic acid) in Quiche, with cheese and ham

Sugar, free in Quiche, with cheese and ham

C22:6n-3 (docosahexaenoic acid, DHA) in Quiche, with cheese and ham

C18:1 sum (oleic acid) in Quiche, with cheese and ham

Carbohydrate in Quiche, with cheese and ham

Starch in Quiche, with cheese and ham

Vitamin B9 (folate) in Quiche, with cheese and ham

Dietary fibre in Quiche, with cheese and ham

Monounsaturated fatty acids in Quiche, with cheese and ham

Phosphorus (P) in Quiche, with cheese and ham

C16:1 sum (palmitoleic acid) in Quiche, with cheese and ham

Fat in Quiche, with cheese and ham

C20:5n-3 (eicosapentaenoic acid, EPA) in Quiche, with cheese and ham

Water in Quiche, with cheese and ham

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Quiche, with cheese and ham

Polyunsaturated fatty acids in Quiche, with cheese and ham

Vitamin B2 (riboflavin) in Quiche, with cheese and ham

Vitamin B12 (cobalamin) in Quiche, with cheese and ham

Magnesium (Mg) in Quiche, with cheese and ham

Calcium (Ca) in Quiche, with cheese and ham

Omega-3 in Quiche, with cheese and ham

Sugar, total in Quiche, with cheese and ham

Alcohol in Quiche, with cheese and ham

C20:4n-3 (eicosatetraenoic acid) in Quiche, with cheese and ham

Vitamin D in Quiche, with cheese and ham