Sweet pepper and chick pea puree, Plantego

Energy in 100 g

343 kJ (82 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 79 g
Carbohydrate: 10.2 g
Protein: 5 g
Dietary fibre: 4 g
Fat: 1.4 g
Energy content
Carbohydrate: 51 E%
Protein: 25 E%
Fat: 15 E%
Dietary fibre: 9 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 343 kJ (82 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat115b1.4 g15%
CarbohydrateMI018110.2 g50%
Dietary fibre115b4 g9%
Protein115b5 g24%
AlcoholMI00020 g0%
WaterMI014279 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00028.3 g
Sugar, total115b2 g
Sugar, addedMI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032519 µg-RE2 %
Beta-caroteneMI0002232 µg
RetinolMI00020 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00021.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.05 mg3 %
Vitamin B2 (riboflavin)MI00020.04 mg2 %
Vitamin B3 (niacin)MI00020.3 mg
Vitamin B6 (pyridoxine)MI00020.15 mg8 %
Vitamin B9 (folate)MI000264 µg20 %
Vitamin B12 (cobalamin)MI00020 µg0 %
Vitamin C (askorbic acid)MI000240 mg38 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000242 mg3 %
Potassium (K)MI0002184 mg5 %
Sodium (Na)MI0002424 mg
Salt (NaCl)MI01201.1 g
Phosphorus (P)MI000269 mg10 %
Magnesium (Mg)MI000225 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.1 mg10 %
Copper (Cu)MI00020.05 mg5 %
Zinc (Zn)MI00020.7 mg5 %
Selenium (Se)MI000211 µg12 %
Iodine (I)MI00022 µg1 %

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
A0132Meat product analog (US CFR)
A0800Meat analogue (EUROFIR)
B1172Garbanzo bean
C0155Seed
E0119Semisolid with smooth consistency
F0001Extent of heat treatment not known
G0001Cooking method not known
H0212Vegetable added
H0263Vegetable fat or oil added
J0131Preserved by chilling
K0003No packing medium used
M0210Glass container, metal lid
M0215Jar
N0040Glass
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

115a
Data from the industry to the Food Composition Table 2022, unspecified/verified value.
115b
Data from the industry to the Food Composition Table 2022, analysed value.
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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