Catering oil

Food number: 531
Food type: Food
Processing method: Industrial
Ingredient class: Oils
Food use class: Salad dressings
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		100%
protein, total		0%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		20%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		53%
fatty acids, total polyunsaturated		26%

Percentage of energy from carbohydrates
sugars, total		0%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	3700 (884)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0	g	imputed/estimated, generic	value created within host-system
fat, total	100.0	g	calculated as recipe	value created within host-system
protein, total	0	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	imputed/estimated, generic	value created within host-system
sugars, total	0	g	calculated from related food	value created within host-system
sucrose	0	g	imputed/estimated, generic	value created within host-system
lactose	0	g	imputed/estimated, generic	value created within host-system
fructose	0	g	imputed/estimated, generic	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	imputed/estimated, generic	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	imputed/estimated, generic	value created within host-system
glucose	0	g	imputed/estimated, generic	value created within host-system
maltose	0	g	imputed/estimated, generic	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	100.0	g	other method type	other acquisition type
fatty acids, total	98.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	20.0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	52.8	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	25.9	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	18186	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	7673	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	3.5	mg	calculated, generic	value created within host-system
sterols, total	456.3	mg	calculated, generic	value created within host-system
Minerals
sodium	0	mg	other method type	food composition table	391
salt	0	mg	summation from constituent components	value created within host-system
potassium	0	mg	other method type	food composition table	391
magnesium	0	mg	other method type	food composition table	391
calcium	0	mg	other method type	food composition table	391
phosphorus	0	mg	other method type	food composition table	391
iron, total	0	mg	other method type	food composition table	391
zinc	0	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	0	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	0	mg	imputed/estimated, generic	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	15.0	mg	summation from constituent components	value created within host-system
vitamin K, total	107.40	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	0	µg	imputed/estimated, generic	value created within host-system
niacin equivalents, total	0	mg	other method type	food composition table	391
niacin, preformed (nicotinic acid + nicotinamide)	0	mg	calculated as recipe	value created within host-system
riboflavine	0	mg	other method type	food composition table	391
thiamin (vitamin B1)	0	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0	mg	summation from constituent components	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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