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Pork, liver paste, danish

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total18.5 %
   Fat, total72.1 %
   Carbohydrate, total9.4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy989kJ
Protein, total11g
   total-N1.8g
Fat, total19.2g
   saturated fatty acids6.7g
   monounsaturated fatty acids8g
   polyunsaturated fatty acids2.6g
Carbohydrate, total5.6g
   carbohydrate, available5.2g
   added sugar0g
   dietary fibre0.4g
Alcohol0g
Ash2.1g
Moisture62.1g

Vitamins
Vitamin A3950RE
   retinol3950μg
   ß-carotene0μg
Vitamin D0μg
   D3 cholecalciferol0μg
Vitamin E0.26aTE
   alpha-tocopherol0.26mg
Vitamin K10μg
Vitamin B1, thiamin0.13mg
Vitamin B2, riboflavin1.02mg
Niacin equivalents6.4NE
   niacin4.4mg
   tryptophan2mg
Vitamin B60.21mg
Pantothenic Acid1.6mg
Biotin24μg
Folates170μg
Vitamin B129.9μg
Vitamin C29mg
   L-Ascorbic Acid29mg

Minerals
Sodium, Na718mg
Potassium, K170mg
Calcium, Ca26mg
Magnesium, Mg12.5mg
Phosphorus, P164mg
Iron, Fe5.57mg
Copper, Cu0.41mg
Zinc, Zn2.5mg
Iodine, I3.1μg
Manganese, Mn0.17mg
Chromium, Cr3.2μg
Selenium, Se19.2μg
Nickel, Ni1.2μg

Carbohydrates
Fructose0.04g
Glucose0.06g
Lactose2.69g
Maltose0g
Saccharose0.91g
All sugars, total3.7g
Starch1g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.25g
C 16:04.3g
C 18:02.19g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.47g
C 18:1, n-97.4g
C 18:1, cis n-70g
C 20:1, n-110.14g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-61.84g
C 18:3, n-30.193g
C 18:4, n-30g
C 20:4, n-60.174g
C 20:5, n-30g
C 22:5, n-30.084g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated6.74g
Sum monounsaturated8.01g
Sum polyunsaturated2.61g
Sum n-3 fatty acids0.277g
Sum n-6 fatty acids2.01g
Trans fatty acids0g

Cholesterol
Cholesterol110mg

Amino acids
Isoleucin510mg
Leucine950mg
Lysine760mg
Methionine230mg
Cystine88mg
Phenylalanine510mg
Tyrosine350mg
Threonine460mg
Tryptophan120mg
Valine650mg
Arginine650mg
Histidine280mg
Alanine670mg
Aspartic acid920mg
Glutamic acid1400mg
Glycine760mg
Proline650mg
Serine530mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0297