Sauerkraut
Energy in 100 g
Per 100 g
124 kJ (29 kcal)
124 kJ (29 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 331 | 0 g |
Sugar, total | MI_SUGAR_NO | 5.1 g |
Sugar, added | 331 | 5.1 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 50 | 0 g |
Trans fatty acids | 50 | 0 g |
Monounsaturated fatty acids | 50 | 0 g |
Polyunsaturated fatty acids | 50 | 0 g |
Omega-3 | 50 | 0 g |
Omega-6 | 50 | 0 g |
Cholesterol | 50 | 0 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 50 | 0 g |
C14:0 (myristic acid) | 50 | 0 g |
C16:0 (palmitic acid) | 50 | 0 g |
C18:0 (stearic acid) | 50 | 0 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 50 | 0 g |
C18:1 sum (oleic acid) | 50 | 0 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 2 µg-RE | 0 % |
Beta-carotene | 450c | 18 µg | |
Retinol | 50 | 0 µg | |
Vitamin D | 50 | 0 µg | 0 % |
Vitamin E | 400e | 0 mg-ATE | 0 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 450c | 0.04 mg | 3 % |
Vitamin B2 (riboflavin) | 450c | 0.01 mg | 0 % |
Vitamin B3 (niacin) | 450c | 0.2 mg | |
Vitamin B6 (pyridoxine) | 450c | 0.15 mg | 8 % |
Vitamin B9 (folate) | 450c | 16 µg | 5 % |
Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 450c | 10 mg | 9 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 450c | 50 mg | 4 % |
Potassium (K) | 450c | 180 mg | 5 % |
Sodium (Na) | 450c | 590 mg | |
Salt (NaCl) | MI0120 | 1.5 g | |
Phosphorus (P) | 450c | 23 mg | 3 % |
Magnesium (Mg) | 450c | 10 mg | 3 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 450c | 1.2 mg | 10 % |
Copper (Cu) | 450c | 0.05 mg | 5 % |
Zinc (Zn) | 450c | 0.3 mg | 2 % |
Selenium (Se) | 60a | 0 µg | 0 % |
Iodine (I) | 325 | 1 µg | 0 % |
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.
LanguaL | Classification |
---|---|
A0271 | Vegetable pickle (US CFR) |
A0827 | Vegetable product (EUROFIR) |
B1406 | Cabbage |
C0151 | Head (PLANT) |
E0100 | Divided into pieces, thickness <0 3 cm |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0151 | Spice or herb added |
H0158 | Sucrose added |
J0123 | Sterilized by heat |
K0030 | Packed in slightly sweetened water or juice |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0220 | Not drained |