Plant-based sausage, soy protein
Energy in 100 g
Per 100 g
634 kJ (152 kcal)
More plant-based sausage:
634 kJ (152 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 232 | 3 g |
| Sugar, total | 232 | 1 g |
| Sugar, added | 96 | 1 g |
| Sugar, free | 331 | 1 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 232 | 0.7 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 232 | 4.6 g |
| Polyunsaturated fatty acids | 232 | 2.3 g |
| Omega-3 | 232 | 0.6 g |
| Omega-6 | 232 | 1.7 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 232 | 0 g |
| C14:0 (myristic acid) | 232 | 0 g |
| C16:0 (palmitic acid) | 232 | 0.4 g |
| C18:0 (stearic acid) | 232 | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 232 | 0 g |
| C18:1 sum (oleic acid) | 232 | 4.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 6 µg-RE | |
| Vitamin A (RE) | MI0322 | 11 µg-RE | 1 % |
| Beta-carotene | 232 | 67 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 232 | 2 mg-ATE | 16 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 232 | 0.1 mg | 7 % |
| Vitamin B2 (riboflavin) | 232 | 0.09 mg | 5 % |
| Vitamin B3 (niacin) | 232 | 0.9 mg | |
| Niacin equivalents | MI0421 | 3.3 mg | 16 % |
| Vitamin B6 (pyridoxine) | 232 | 0.08 mg | 4 % |
| Vitamin B9 (folate) | 232 | 63 µg | 19 % |
| Vitamin B12 (cobalamin) | 232 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 232 | 1 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 232 | 56 mg | 4 % |
| Potassium (K) | 232 | 220 mg | 6 % |
| Sodium (Na) | 232 | 645 mg | |
| Salt (NaCl) | MI0120 | 1.6 g | |
| Phosphorus (P) | 232 | 135 mg | 21 % |
| Magnesium (Mg) | 232 | 33 mg | 11 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 232 | 1.7 mg | 15 % |
| Copper (Cu) | 232 | 0.17 mg | 18 % |
| Zinc (Zn) | 232 | 0.8 mg | 5 % |
| Selenium (Se) | 232 | 4 µg | 4 % |
| Iodine (I) | 232 | 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 |
|---|---|
| A0132 | Meat product analog (US CFR) |
| A0800 | Meat analogue (EUROFIR) |
| B1452 | Soybean |
| C0236 | Protein extract, concentrate or isolate |
| E0147 | Whole, shape achieved by forming |
| F0001 | Extent of heat treatment not known |
| G0001 | Cooking method not known |
| H0151 | Spice or herb added |
| H0263 | Vegetable fat or oil added |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0172 | Plastic container |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| P0199 | Vegan/vegetarian or suitability for vegan/vegetarian claim or use |