Sausage, soy, canned

Energy in 100 g

835 kJ (201 kcal)

Fat →

15 g

Protein →

12 g

Carbohydrate →

3.5 g

More sausage:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Fat: 15 g
Protein: 12 g
Carbohydrate: 3.5 g
Dietary fibre: 2 g
Energy content
Fat: 67 E%
Protein: 24 E%
Carbohydrate: 7 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 835 kJ (201 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400c15 g66%
CarbohydrateMI01813.5 g7%
Dietary fibre400c2 g1%
Protein400c12 g24%
Alcohol500 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3312.5 g
Sugar, totalMI_SUGAR_NO1 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids400c2.3 g
Trans fatty acids500 g
Monounsaturated fatty acids400c3.6 g
Polyunsaturated fatty acids400c8.3 g
Omega-31351 g
Omega-61357.4 g
Cholesterol400c0 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360 g
C14:0 (myristic acid)1360 g
C16:0 (palmitic acid)1361.5 g
C18:0 (stearic acid)1360.5 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360 g
C18:1 sum (oleic acid)1363.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1367.4 g
C18:3n-3 (alpha-linolenic acid)1361 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)1360 g
C20:5n-3 (eicosapentaenoic acid, EPA)1360 g
C22:5n-3 (docosapentaenoic acid, DPA)1360 g
C22:6n-3 (docosahexaenoic acid, DHA)1360 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E400c0.3 mg-ATE2 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400c0.2 mg15 %
Vitamin B2 (riboflavin)400c0.1 mg6 %
Vitamin B3 (niacin)400c0.6 mg
Niacin equivalentsMI04212.6 mg12 %
Vitamin B6 (pyridoxine)400c0.27 mg15 %
Vitamin B9 (folate)400c19 µg5 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400c73 mg6 %
Potassium (K)400c540 mg15 %
Sodium (Na)400c2 mg
Salt (NaCl)MI01200 g
Phosphorus (P)400c179 mg27 %
Magnesium (Mg)400c44 mg14 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c2.7 mg24 %
Copper (Cu)450a0.24 mg26 %
Zinc (Zn)400c0.3 mg2 %
Selenium (Se)400c1 µg1 %
Iodine (I)3253 µg2 %

Classification

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.

LanguaLClassification
A0132Meat product analog (US CFR)
A0800Meat analogue (EUROFIR)
B1452Soybean
C0132Seed, skin removed, germ present
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0003Cooking method not applicable
H0225Ingredient added
J0123Sterilized by heat
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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