Stock, meat, from cube, prepared
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight) |
| Water | 98 | g | 70 | Data provided by the industry to The Food Composition Table 1995. |
| Kilojoules | 12 | 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 | 3 | 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 | 0.1 | 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 | 0 | mg | 50 | Estimated value. |
| Carbohydrate, glycemic | 0.1 | 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 | 50 | Estimated value. |
| Dietary fibre | 0 | g | 50 | Estimated value. |
| Protein | 0.4 | 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 | mg | 30 | Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method) |
| Riboflavin | M | mg | 20 | Missing value, content not known. |
| 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 | 0 | mg | 50 | Estimated value. |
| Calcium | 0 | mg | 30 | Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method) |
| Iron | 1 | mg | 70 | Data provided by the industry to The Food Composition Table 1995. |
| Sodium | 450 | mg | 70 | Data provided by the industry to The Food Composition Table 1995. |
| Potassium | 25 | mg | 70 | Data provided by the industry to The Food Composition Table 1995. |
| Magnesium | M | mg | 20 | Missing value, content not known. |
| Zinc | 0 | mg | 50 | Estimated value. |
| Selenium | 0 | µg | 50 | Estimated value. |
| Copper | M | mg | 20 | Missing value, content not known. |
| Phosphorus | M | mg | 20 | Missing value, content not known. |
Classifications
| LanguaL | Classification |
|---|---|
| A0243 | Soup, thin (US CFR) |
| A0865 | Soup (EUROFIR) |
| B1452 | Soybean |
| C0236 | Protein extract, concentrate or isolate |
| E0123 | Liquid, low viscosity, with no visible particles |
| F0014 | Fully heat-treated |
| G0014 | Boiled |
| H0100 | Flavoring or spice extract or concentrate added |
| H0151 | Spice or herb added |
| H0259 | Rehydrated |
| 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
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style with rice, no meat, prepared
- Casserole base, Italian style with pasta, no meat, prepared
- Soup, peas, powder base, prepared
- Soup, with cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Sauce, gravy, powder base, prepared
- Pea stew, prepared from powder base
- Soup, fish, powder base, prepared
- Soup, with meat and barley groats, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, game, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, tomato and croutons, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Casserole base, Pasta di Napoli, no meat, prepared
- Casserole mix, with rice, dry
- Casserole mix, with pasta, dry
- Soup, tomato, powder base, dry
- Soup, fish, powder base, dry, type Bergensk
- Sauce for dipping, sweet & sour, BBQ sauce, industry made
- Stock, meat, from cube, prepared
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
