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Soup, lean fish, creamed

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 92 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 173 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 41 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 1.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.7 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.04 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.08 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.32 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.13 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.03 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.54 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.19 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.04 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.08 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.19 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 30 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1.8 g MI0002 EuroFIR recipe calculation procedure
Starch 0.7 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 4.4 g MI0002 EuroFIR recipe calculation procedure
Salt 0.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 62 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 17 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 536 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.6 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.02 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.06 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.7 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.11 mg MI0002 EuroFIR recipe calculation procedure
Folate 8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 1 mg MI0002 EuroFIR recipe calculation procedure
Calcium 19 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 32 mg MI0002 EuroFIR recipe calculation procedure
Potassium 122 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 9 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.4 mg MI0002 EuroFIR recipe calculation procedure
Selenium 10 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.01 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 81 mg MI0002 EuroFIR recipe calculation procedure
Iodine 86 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0180 SOUP, THICK (US CFR)
A0865 SOUP (EUROFIR)
B1440 SAITHE
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0138 LIQUID, HIGH VISCOSITY, WITH SOLID PIECES
F0014 FULLY HEAT-TREATED
G0014 BOILED
H0186 EGG ADDED
H0212 VEGETABLE ADDED
H0296 CREAM ADDED
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
Z0109 HOME PREPARED

Food Groups