Casserole base, Jegergryte, no meat, prepared
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 81 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 486 | 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 | 117 | 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 | 8.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 4.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.66 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 2.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0.74 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 2.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.16 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 2.45 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 0.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 0.28 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.05 | 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 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.21 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 36 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 8.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 6.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 2.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 0.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 2.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0 | 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 | 119 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 92 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 323 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.6 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.04 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.08 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.01 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 34 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 29 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 6 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 15 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 4 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0212 | STEW OR HASH (US CFR) |
| A0861 | PREPARED FOOD PRODUCT (EUROFIR) |
| B1201 | COW |
| C0113 | MILK OR MILK COMPONENT |
| E0110 | SEMILIQUID WITH SOLID PIECES |
| F0014 | FULLY HEAT-TREATED |
| G0014 | BOILED |
| H0150 | COLOR ADDED |
| H0151 | SPICE OR HERB ADDED |
| H0212 | VEGETABLE ADDED |
| H0259 | REHYDRATED |
| H0319 | WHEAT 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 |
Foods in Soup, sauce/gravy, stew base
- Pesto, green, home-made
- Pesto, green, industrially made
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style, with rice, no meat, prepared
- Casserole base, Italian style, with pasta, no meat, prepared
- Soup, cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Pea stew, powder base, prepared
- Soup, fish, powder base, prepared
- Soup, with meat and pearled barley, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, venison, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
- Caulfrlower soup, home-made
- Asparagus soup, home-made
- Soup, betasoup
- Bouillabaisse, French fish soup
- Broccoli soup, home-made
- Cheddar sauce
- Pumpkin soup, home-made
- Carrot soup, home-made
- Hollandaise sauce, home-made
- Jerusalem artichoke soup, home-made
- Onion soup, home-made
- Onion soup, gratinated with cheese and bread, home-made
- Minestrone soup, without meat, home-made
- Potato and leek soup, home-made
- Spinach soup, home-made
- Sweet potato soup, home-made
- Taco soup, home-made
- Sauce, bernaise, home-made
- Sauce, gravy, powder base, prepared
- Chili sauce, sweet
- Teriyaki sauce
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
www.matvaretabellen.no
