Sauce, brown with onion, powder base, prepared

Energy in 100 g

169 kJ (40 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 92 g
Carbohydrate: 5.7 g
Fat: 1.5 g
Protein: 0.9 g
Dietary fibre: 0.2 g
Energy content
Carbohydrate: 57 E%
Fat: 33 E%
Protein: 9 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 169 kJ (40 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1021.5 g32%
CarbohydrateMI01815.7 g57%
Dietary fibre114a0.2 g0%
Protein114a0.9 g9%
Alcohol500 g0%
WaterMI014292 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3314.6 g
Sugar, totalMI_SUGAR_NO1.1 g
Sugar, added3310.3 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A10
Beta-carotene200 µg
Retinol10
Vitamin D500 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)10
Vitamin B2 (riboflavin)10
Vitamin B3 (niacin)10
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)10
Potassium (K)10250 mg1 %
Sodium (Na)114a368 mg
Salt (NaCl)MI01200.9 g
Phosphorus (P)10
Magnesium (Mg)10
Trace elementsSourceQuantity% of RDA
Iron (Fe)10
Copper (Cu)10
Zinc (Zn)200 mg0 %
Selenium (Se)200 µg0 %
Iodine (I)10

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
A0286Gravy or sauce (US CFR)
A0862Savoury sauce (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0149Liquid, low viscosity, with solid pieces
F0014Fully heat-treated
G0014Boiled
H0100Flavoring or spice extract or concentrate added
H0146Starch added
H0151Spice or herb added
H0259Rehydrated
H0263Vegetable fat or oil added
H0349Onion 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

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
102
Data from the industry to the Food Composition Table 2001, unspecified.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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])
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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