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Soup, with meat and barley groats, 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 88 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 188 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 45 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 0.5 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 0.1 g 71 Data provided by industry to The Food Composition Table 2001
Transunsaturated fatty acids 0 g 50 Estimated value.
Cis-mono unsaturated fatty acids 0.1 g 71 Data provided by industry to The Food Composition Table 2001
Cis-poly unsaturated fatty acids 0.3 g 71 Data provided by industry to The Food Composition Table 2001
Cholesterol 0 mg 50 Estimated value.
Carbohydrate, glycemic 7.5 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 0 g 70 Data provided by the industry to The Food Composition Table 1995.
Dietary fibre 2 g 50 Estimated value.
Protein 1.5 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 M RAE 20 Missing value, content not known.
Retinol 0 µg 50 Estimated value.
Beta-carotene M µg 20 Missing value, content not known.
Vitamin D 0 µg 50 Estimated value.
Vitamin E M alfa-TE 20 Missing value, content not known.
Thiamin 0.06 mg 71 Data provided by industry to The Food Composition Table 2001
Riboflavin 0.04 mg 71 Data provided by industry to The Food Composition Table 2001
Niacin 0.2 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 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C M mg 20 Missing value, content not known.
Calcium 5 mg 70 Data provided by the industry to The Food Composition Table 1995.
Iron 0.4 mg 70 Data provided by the industry to The Food Composition Table 1995.
Sodium 360 mg 72 Data provided by industry to The Food Composition Table 2006.
Potassium 140 mg 71 Data provided by industry to The Food Composition Table 2001
Magnesium 0 mg 71 Data provided by industry to The Food Composition Table 2001
Zinc 0 mg 71 Data provided by industry to The Food Composition Table 2001
Selenium 0 µg 71 Data provided by industry to The Food Composition Table 2001
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
A0198 Soup (US CFR)
A0865 Soup (EUROFIR)
B1218 Potato
C0240 Root, tuber or bulb, without peel
E0149 Liquid, low viscosity, with solid pieces
F0014 Fully heat-treated
G0014 Boiled
H0151 Spice or herb added
H0212 Vegetable added
H0259 Rehydrated
H0323 Barley 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 Soup, sauce/gravy, stew base

Food Groups