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Soup, tomato, powder base, powder

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 14 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1598 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 379 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 8.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.15 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 4.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 3.95 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 65 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 37 g 20 Estimated value.
Mono+Di saccharides 28 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Sugar, added 14 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Dietary fibre 4 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Protein 8.5 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Salt 8.1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A µg-RE 10 Missing value, content not known.
Retinol 0 µg 20 Estimated value.
Beta-carotene µg 10 Missing value, content not known.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E mg-ATE 10 Missing value, content not known.
Thiamin 0.25 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin mg 10 Missing value, content not known.
Vitamin B6 mg 10 Missing value, content not known.
Folate µg 10 Missing value, content not known.
Vitamin B12 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin C mg 10 Missing value, content not known.
Calcium 140 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 1.5 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 3240 mg 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Potassium 1300 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 54 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 1 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium µg 10 Missing value, content not known.
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0198 SOUP (US CFR)
A0865 SOUP (EUROFIR)
B1379 FIELD CORN
C0203 STARCH
E0106 FINELY GROUND
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0150 COLOR ADDED
H0350 TOMATO ADDED
J0116 DEHYDRATED OR DRIED
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

Foods in Powder base, dry

Food Groups