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Sauce, vanilla, powder base, prepared

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 82 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 324 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 77 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 1.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Saturated fatty acids M g 20 Missing value, content not known.
Transunsaturated fatty acids M g 20 Missing value, content not known.
Cis-mono unsaturated fatty acids M g 20 Missing value, content not known.
Cis-poly unsaturated fatty acids M g 20 Missing value, content not known.
Cholesterol M mg 20 Missing value, content not known.
Carbohydrate, glycemic 12.9 g 70 Data provided by the industry to The Food Composition Table 1995.
Starch M g 20 Missing value, content not known.
Mono+Di saccharides M g 20 Missing value, content not known.
Sugar, added 5.7 g 70 Data provided by the industry to The Food Composition Table 1995.
Dietary fibre 0 g 70 Data provided by the industry to The Food Composition Table 1995.
Protein 3.1 g 70 Data provided by the industry to The Food Composition Table 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 84 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 84 µg 70 Data provided by the industry to The Food Composition Table 1995.
Beta-carotene 0 µg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin D 0 µg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin E M alfa-TE 20 Missing value, content not known.
Thiamin 0.03 mg 70 Data provided by the industry to The Food Composition Table 1995.
Riboflavin 0.12 mg 70 Data provided by the industry to The Food Composition Table 1995.
Niacin 0.1 mg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin B6 M mg 20 Missing value, content not known.
Folate M µg 20 Missing value, content not known.
Vitamin B12 0 µg 50 Estimated value.
Vitamin C 0 mg 70 Data provided by the industry to The Food Composition Table 1995.
Calcium 100 mg 70 Data provided by the industry to The Food Composition Table 1995.
Iron 0.1 mg 70 Data provided by the industry to The Food Composition Table 1995.
Sodium M mg 20 Missing value, content not known.
Potassium M mg 20 Missing value, content not known.
Magnesium M mg 20 Missing value, content not known.
Zinc M mg 20 Missing value, content not known.
Selenium M µg 20 Missing value, content not known.
Copper M mg 20 Missing value, content not known.
Phosphorus M mg 20 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0287 Sweet sauce or topping (US CFR)
A0863 Dessert sauce (EUROFIR)
B1201 Cow
C0235 Milk
E0139 Liquid, high viscosity, with no visible particles
F0014 Fully heat-treated
G0014 Boiled
H0117 Flavoring or taste ingredient added
H0146 Starch added
H0150 Color added
H0259 Rehydrated
H0749 White sugar 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

Foods in Dessert, ice cream etc

Food Groups