Miso
Energy in 100 g
Per 100 g
758 kJ (182 kcal)
758 kJ (182 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0.3 g |
| Sugar, total | MI_SUGAR_NO | 1.2 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 1.6 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | MI0210 | 1.9 g |
| Polyunsaturated fatty acids | MI0212 | 6.3 g |
| Omega-3 | 500a | 1 g |
| Omega-6 | 500a | 5.3 g |
| Cholesterol | 500a | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 500a | 0 g |
| C14:0 (myristic acid) | 500a | 0 g |
| C16:0 (palmitic acid) | 500a | 1.1 g |
| C18:0 (stearic acid) | 500a | 0.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 500a | 0 g |
| C18:1 sum (oleic acid) | 500a | 1.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 2 µg-RE | |
| Vitamin A (RE) | MI0322 | 4 µg-RE | 0 % |
| Beta-carotene | 400f | 24 µg | |
| Retinol | 500a | 0 µg | |
| Vitamin D | 500a | 0 µg | 0 % |
| Vitamin E | 500a | 1.1 mg-ATE | 9 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 500a | 0.04 mg | 3 % |
| Vitamin B2 (riboflavin) | 500a | 0.12 mg | 7 % |
| Vitamin B3 (niacin) | 500a | 1.2 mg | |
| Niacin equivalents | MI0421 | 4.1 mg | 20 % |
| Vitamin B6 (pyridoxine) | 500a | 0.13 mg | 7 % |
| Vitamin B9 (folate) | 500a | 54 µg | 16 % |
| Vitamin B12 (cobalamin) | 500a | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 500a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 500a | 150 mg | 13 % |
| Potassium (K) | 500a | 930 mg | 27 % |
| Sodium (Na) | 500a | 4,300 mg | |
| Salt (NaCl) | MI0120 | 10.8 g | |
| Phosphorus (P) | 500a | 250 mg | 39 % |
| Magnesium (Mg) | 500a | 130 mg | 43 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 500a | 6.8 mg | 61 % |
| Copper (Cu) | 500a | 0.66 mg | 73 % |
| Zinc (Zn) | 500a | 2 mg | 14 % |
| Selenium (Se) | 500a | 19 µg | 22 % |
| Iodine (I) | 500a | 31 µg | 22 % |
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 |
|---|---|
| A0263 | Condiment sauce (US CFR) |
| A0858 | Condiment (EUROFIR) |
| B1452 | Soybean |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0119 | Semisolid with smooth consistency |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0119 | Microbially/enzymatically modified |
| H0173 | Salted |
| J0104 | Preserved by fermentation |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |