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Sauce, caramel

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 30 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1190 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 280 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 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C12:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C14:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:1 sum 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:1 sum 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:2n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:3n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:3n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:3n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:4n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:4n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:5n-3 (EPA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C22:5n-3 (DPA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C22:6n-3 (DHA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids, n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids, n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 70 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 70 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 70 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 0 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0 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 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 mg-ATE 50 Estimated as a naturally occurring zero value, not analysed.
Thiamin 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Folate 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Potassium 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Magnesium 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Copper 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Phosphorus 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iodine µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0287 SWEET SAUCE OR TOPPING (US CFR)
A0863 DESSERT SAUCE (EUROFIR)
B1012 SUGAR-PRODUCING PLANT
C0210 SUCROSE
E0139 LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0211 INVERT SUGAR ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0214 BOTTLE
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Dessert, ice cream etc

Food Groups