Jump to content

Sauce, gravy, powder base, prepared

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 96 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 69 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 16 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 0.3 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Saturated fatty acids 0 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C12:0 0 g 93 KBS (2019), University of Oslo
C14:0 0 g 93 KBS (2019), University of Oslo
C16:0 0.05 g 93 KBS (2019), University of Oslo
C18:0 0.03 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids 0 g 93 KBS (2019), University of Oslo
Cis-mono unsaturated fatty acids 0.1 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0 g 93 KBS (2019), University of Oslo
C18:1 sum 0.15 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 0.3 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 0.24 g 93 KBS (2019), University of Oslo
C18:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-6 0 g 93 KBS (2019), University of Oslo
C20:4n-3 0 g 93 KBS (2019), University of Oslo
C20:4n-6 0 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 0.24 g 93 KBS (2019), University of Oslo
Cholesterol 0 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 2.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 2.5 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0.3 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Protein 0.6 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Salt 1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 93 KBS (2019), University of Oslo
Beta-carotene 0 µg 93 KBS (2019), University of Oslo
Vitamin D 0 µg 93 KBS (2019), University of Oslo
Vitamin E mg-ATE 10 Missing value, content not known.
Thiamin 0 mg 93 KBS (2019), University of Oslo
Riboflavin 0.02 mg 93 KBS (2019), University of Oslo
Niacin 0.5 mg 93 KBS (2019), University of Oslo
Vitamin B6 mg 10 Missing value, content not known.
Folate µg 10 Missing value, content not known.
Vitamin B12 µg 10 Missing value, content not known.
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 8 mg 93 KBS (2019), University of Oslo
Iron 0.1 mg 93 KBS (2019), University of Oslo
Sodium 388 mg 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Potassium 40 mg 93 KBS (2019), University of Oslo
Magnesium 3 mg 93 KBS (2019), University of Oslo
Zinc 0.2 mg 93 KBS (2019), University of Oslo
Selenium µg 10 Missing value, content not known.
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine 13 µg 93 KBS (2019), University of Oslo

Classifications

LanguaL coding of the food
LanguaL Classification
A0286 GRAVY OR SAUCE (US CFR)
A0862 SAVOURY SAUCE (EUROFIR)
B1232 CORN
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0102 LIQUID, HIGH VISCOSITY
F0014 FULLY HEAT-TREATED
G0014 BOILED
H0100 FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
H0146 STARCH ADDED
H0151 SPICE OR HERB ADDED
H0259 REHYDRATED
H0263 VEGETABLE FAT OR OIL ADDED
H0367 SALT 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

Food Groups