Chili sauce, sweet
Energy in 100 g
Per 100 g
866 kJ (205 kcal)
866 kJ (205 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 20 | 0 g |
| Sugar, total | 400j | 43.3 g |
| Sugar, added | 96 | 43.3 g |
| Sugar, free | 331 | 43.3 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 400j | 0.3 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 400j | 0.7 g |
| Polyunsaturated fatty acids | 400j | 1.2 g |
| Omega-3 | 400j | 0.2 g |
| Omega-6 | 400j | 0.9 g |
| Cholesterol | 400j | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 400j | 0 g |
| C14:0 (myristic acid) | 400j | 0 g |
| C16:0 (palmitic acid) | 400j | 0.2 g |
| C18:0 (stearic acid) | 400j | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 400j | 0 g |
| C18:1 sum (oleic acid) | 400j | 0.7 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 20 µg-RE | |
| Vitamin A (RE) | MI0322 | 39 µg-RE | 5 % |
| Beta-carotene | 400j | 237 µg | |
| Retinol | 400j | 0 µg | |
| Vitamin D | 400j | 0 µg | 0 % |
| Vitamin E | 400j | 1.2 mg-ATE | 10 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400j | 0.02 mg | 1 % |
| Vitamin B2 (riboflavin) | 400j | 0.03 mg | 1 % |
| Vitamin B3 (niacin) | 400j | 0.5 mg | |
| Niacin equivalents | MI0421 | 0.6 mg | 2 % |
| Vitamin B6 (pyridoxine) | 400j | 0.14 mg | 7 % |
| Vitamin B9 (folate) | 400j | 13 µg | 4 % |
| Vitamin B12 (cobalamin) | 400j | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 400j | 1 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400j | 13 mg | 1 % |
| Potassium (K) | 400j | 130 mg | 3 % |
| Sodium (Na) | 400j | 1,176 mg | |
| Salt (NaCl) | MI0120 | 2.9 g | |
| Phosphorus (P) | 400j | 14 mg | 2 % |
| Magnesium (Mg) | 400j | 10 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400j | 0.7 mg | 6 % |
| Copper (Cu) | 10 | – | |
| Zinc (Zn) | 400j | 0.1 mg | 0 % |
| Selenium (Se) | 400j | 0 µg | 0 % |
| Iodine (I) | 400j | 2 µg | 1 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0105 | Dressing, condiment, gravy or sauce (US CFR) |
| A0858 | Condiment (EUROFIR) |
| B1012 | Sugar-producing plant |
| C0108 | Sugar |
| E0135 | Semiliquid with smooth consistency |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0212 | Vegetable added |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0130 | Glass container |
| M0203 | Bottle or jar |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |