Teriyaki sauce
Energy in 100 g
Per 100 g
476 kJ (112 kcal)
476 kJ (112 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 20 | 0 g |
| Sugar, total | 400j | 23 g |
| Sugar, added | 96 | 23 g |
| Sugar, free | 331 | 23 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 400j | 0.1 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 400j | 0.2 g |
| Polyunsaturated fatty acids | 400j | 0.3 g |
| Omega-3 | 400j | 0 g |
| Omega-6 | 400j | 0.3 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 | 0.1 g |
| C18:0 (stearic acid) | 400j | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 400j | 0 g |
| C18:1 sum (oleic acid) | 400j | 0.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 400j | 4 µg | |
| Retinol | 400j | 0 µg | |
| Vitamin D | 400j | 0 µg | 0 % |
| Vitamin E | 400j | 0 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400j | 0.01 mg | 0 % |
| Vitamin B2 (riboflavin) | 400j | 0.11 mg | 6 % |
| Vitamin B3 (niacin) | 400j | 0.4 mg | |
| Niacin equivalents | MI0421 | 0.9 mg | 4 % |
| Vitamin B6 (pyridoxine) | 400j | 0.09 mg | 5 % |
| Vitamin B9 (folate) | 400j | 16 µg | 5 % |
| Vitamin B12 (cobalamin) | 400j | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 400j | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400j | 8 mg | 0 % |
| Potassium (K) | 400j | 156 mg | 4 % |
| Sodium (Na) | 400j | 2,488 mg | |
| Salt (NaCl) | MI0120 | 6.2 g | |
| Phosphorus (P) | 400j | 54 mg | 8 % |
| Magnesium (Mg) | 400j | 17 mg | 5 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400j | 0.7 mg | 6 % |
| Copper (Cu) | 10 | – | |
| Zinc (Zn) | 400j | 0.3 mg | 2 % |
| Selenium (Se) | 400j | 3 µg | 3 % |
| 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 |
|---|---|
| A0263 | Condiment sauce (US CFR) |
| A0858 | Condiment (EUROFIR) |
| B1452 | Soybean |
| C0133 | Seed, skin present, germ present |
| E0123 | Liquid, low viscosity, with no visible particles |
| F0014 | Fully heat-treated |
| G0001 | Cooking method not known |
| H0119 | Microbially/enzymatically modified |
| H0148 | Water added |
| H0319 | Wheat added |
| H0367 | Salt added |
| J0104 | Preserved by fermentation |
| 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 |