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By ingredient class
By food use class
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Components
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By ingredient class
By food use class
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© National Institute for Health and Welfare, Nutrition Unit
Based on the Fineli Food Composition Database Release 11 (June 1, 2010)
Foods containing most and least
Component
Alcohol
Calcium
Carbohydrate, available
Carotenoids, total
Cholesterol (GC)
Energy,calculated
Fat, total
Fatty acid 18:2 cis,cis n-6 (linoleic acid)
Fatty acid 18:3 n-3 (alpha-linolenic acid)
Fatty acid 20:5 n-3 (EPA)
Fatty acid 22:6 n-3 (DHA)
Fatty acids, total
Fatty acids, total monounsaturated cis
Fatty acids, total polyunsaturated
Fatty acids, total saturated
Fatty acids, total trans
Fatty acids, total, calculated as TAG equivalents
Fibre, total
Fibre, water-insoluble
Folate (HPLC)
Fructose
Galactose
Glucose
Iodide (iodine)
Iron, total
Lactose
Magnesium
Maltose
Niacin equivalents, total
Niacin, preformed (nicotinic acid + nicotinamide)
Organic acids, total
Phosphorus
Polysaccharides, non-cellulosic, water-soluble
Potassium
Protein, total
Riboflavine
Salt
Selenium, total
Sodium
Starch, total
Sterols, total
Sucrose
Sugar alcohols
Sugars, total
Thiamin (vitamin B1)
Tryptophan
Vitamers pyridoxine (hydrochloride)
Vitamin A retinol activity equivalents
Vitamin B-12 (cobalamin)
Vitamin C (ascorbic acid)
Vitamin D
Vitamin E alphatocopherol
Vitamin K, total
Zinc
Food use class
All classes
Baby fish dish
Baby fruit and berry product
Baby meat dish
Baby vegetable product
Beers
Berries
Berry and fruit pies
Biscuits
Bread, mixed flour
Breakfast cereals
Buns
Butter and butter spread >60%
Canned vegetables
Chocolate
Coffee
Cold cuts and sausages
Condiments
Confectionery
Cooked potatoes
Cooked vegetables
Cultured milks
Drinking water
Drinks with artificial sweeteners
Egg
Egg dishes
Fat sauces
Fish
Fish casseroles
Fish products
Fish soups
Fried or creamy potatoes
Fruit and berry salads
Fruit and berry soups
Fruits
Hard cheeses
Ice cream
Infant formulas and human milk
Jams and marmalades
Juice drink
Juices
Margarine and fat spread >55%
Margarine, butter spread and fat spread <55%
Meat casseroles
Meat hot-pot
Meat soups
Milk desserts
Milk sauces
Milks <2% fat
Milks >2% fat
Milks skimmed
Minced meat dishes
Miscellaneous ingredients
Mixed salads
Modified cheeses
Mushroom dishes
Offal dishes
Other alcoholic beverages
Other fat products
Other fish dishes
Pasta
Pies and other cereal products
Pizza
Porridge
Potato dishes
Poultry dishes
Processed and fresh cheeses
Products for nutritional support
Rice
Rye bread
Salad dressings
Sandwiches and burgers
Sausage dishes
Savoury bakery
Snacks
Soft drink with caffeine
Soft drink with sugar
Soured milks
Spices
Spirits
Sport drink
Steaks and chops
Sugar and syrups
Sweet bakery
Tea
Vegetable casseroles
Vegetable dishes
Vegetable juices
Vegetable salads
Vegetable soups
Vegetables
Wheat bread
Wines
Yoghurt
Special diet
No special diet
cholesterol-free
fat-free
gluten-free
high-fibre
lacto-ovovegetarian
lacto-vegetarian
lactose-free
low-cholesterol
low-fat
milk-free
reduced salt
strongly salted
vegan
Number of foods
Containing
most
least
Portion size
100 gram
Small portion
Medium portion
Large portion
Vitamin A retinol activity equivalents
#
Food
Content / portion
µg
Portion mass
g
1
Liver, boiled
21864.7
100
2
Roasted liver
21462.5
100
3
Beef liver
19674.2
100
4
Liver reindeer
19674.2
100
5
Liver average
18000.8
100
6
Liver steak, breaded, fried
16207.3
100
7
Pork liver
15200.0
100
8
Reindeer liver steak
9815.6
100
9
Liver chicken
9747.4
100
10
Liver pate
7977.2
100
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