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Soyaprotein, teksturert

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 5 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 1153 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 273 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 5,4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 0,7 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C14:0 0,01 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:0 0,49 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:0 0,16 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Trans-umettede fettsyrer 0 g 20 Vurdert verdi.
Cis-enumettede fettsyrer 1 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C16:1 sum 0,01 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:1 sum 1,01 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Cis-flerumettede fettsyrer 2,6 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C18:2n-6 2,3 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:3n-3 0,31 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-6 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:5n-3 (EPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:5n-3 (DPA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:6n-3 (DHA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Omega-3 0,31 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Omega-6 2,3 g 135 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2015).
Kolesterol 0 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Karbohydrat 10,2 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 5,1 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 5,1 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sukker, tilsatt 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kostfiber 5,6 g 460e U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Protein 43,2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 11 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 0 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin D 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0 alfa-TE 460e U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Tiamin 0,54 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,42 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 1,8 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,51 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 35 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 1 mg 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 240 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 9 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 4420 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 2160 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 270 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 4,4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen 1 µg 460e U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Kopper 0,87 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 570 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jod 17 µg 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0129 Refined or partially-refined food product (US CFR)
A0800 Meat analogue (EUROFIR)
B1452 Soybean
C0236 Protein extract, concentrate or isolate
E0001 Physical state, shape or form not known
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0001 Treatment applied not known
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

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