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Tofu, soy bean curd

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 88 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 281 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 67 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 4.2 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Saturated fatty acids 0.7 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C14:0 0.01 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C16:0 0.42 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:0 0.21 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Transunsaturated fatty acids 0 g 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-mono unsaturated fatty acids 0.8 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 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:1 sum 0.77 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids 2.2 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 1.9 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:3n-3 0.27 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:3n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.27 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids, n-6 1.9 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cholesterol 0 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Carbohydrate, glycemic 0.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.3 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 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Protein 6.6 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Salt 0.1 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 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Beta-carotene 2 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin E 0.2 mg-ATE 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Thiamin 0.07 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Riboflavin 0.03 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Niacin 0.1 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin B6 0.05 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Folate 12 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin B12 0 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin C 0 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Calcium 86 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Iron 0.9 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Sodium 59 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Potassium 140 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Magnesium 130 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Zinc 0.6 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Selenium 4 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Copper 0.15 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Phosphorus 110 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Iodine 5 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm

Classifications

LanguaL coding of the food
LanguaL Classification
A0128 CHEESE PRODUCT ANALOG (US CFR)
A0788 IMMITATION MILK PRODUCTS (EUROFIR)
B1452 SOYBEAN
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0130 PHYSICALLY/CHEMICALLY MODIFIED
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 Vegetarian products and dishes

Food Groups