Casserole, with chicken, tomato, onion and mushroom

Energy in 100 g

288 kJ (69 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 86 g
Protein: 8.2 g
Fat: 2.7 g
Carbohydrate: 2.5 g
Dietary fibre: 1 g
Energy content
Protein: 48 E%
Fat: 34 E%
Carbohydrate: 15 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 288 kJ (69 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00022.7 g34%
CarbohydrateMI01812.5 g14%
Dietary fibreMI00021 g2%
ProteinMI00028.2 g48%
AlcoholMI00020 g0%
WaterMI014286 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00020.8 g
Sugar, totalMI00021.7 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032521 µg-RE2 %
Beta-caroteneMI0002100 µg
RetinolMI000213 µg
Vitamin DMI00020.1 µg1 %
Vitamin EMI00020.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.07 mg5 %
Vitamin B2 (riboflavin)MI00020.12 mg7 %
Vitamin B3 (niacin)MI00022.4 mg
Vitamin B6 (pyridoxine)MI00020.17 mg9 %
Vitamin B9 (folate)MI000210 µg3 %
Vitamin B12 (cobalamin)MI00020 µg0 %
Vitamin C (askorbic acid)MI00026 mg5 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000212 mg1 %
Potassium (K)MI0002180 mg5 %
Sodium (Na)MI0002328 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)MI000279 mg12 %
Magnesium (Mg)MI000214 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.5 mg4 %
Copper (Cu)MI00020.12 mg13 %
Zinc (Zn)MI00020.6 mg4 %
Selenium (Se)MI00025 µg5 %
Iodine (I)MI00023 µg2 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0212Stew or hash (US CFR)
A0799Meat dish (EUROFIR)
B1457Chicken
C0268Skeletal meat part, without bone, without skin
E0110Semiliquid with solid pieces
F0014Fully heat-treated
G0020Simmered, poached or stewed
H0151Spice or herb added
H0212Vegetable added
H0350Tomato added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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