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Cheddar sauce

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 64 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 970 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 234 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 17.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 10.4 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.49 g MI0002 EuroFIR recipe calculation procedure
C14:0 1.65 g MI0002 EuroFIR recipe calculation procedure
C16:0 4.64 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.72 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.5 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 4.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.37 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 4.1 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.69 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.17 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 0.17 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.53 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 40 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 6.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 3.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 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 12 g MI0002 EuroFIR recipe calculation procedure
Salt 1.7 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 170 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 158 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 139 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.18 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.2 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.08 mg MI0002 EuroFIR recipe calculation procedure
Folate 14 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 324 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 690 mg MI0002 EuroFIR recipe calculation procedure
Potassium 150 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 17 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.03 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 240 mg MI0002 EuroFIR recipe calculation procedure
Iodine 22 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
Will be updated with Langual codes

Food Groups