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Cauliflower soup, home-made

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 94 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Kilojoules 121 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 29 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 1.7 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Saturated fatty acids 1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C12:0 0.05 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C14:0 0.16 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:0 0.47 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:0 0.18 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Transunsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-mono unsaturated fatty acids 0.4 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:1 sum 0.02 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:1 sum 0.34 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids 0.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:2n-6 0.03 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:3n-3 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:5n-3 (EPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:5n-3 (DPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:6n-3 (DHA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-3 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-6 0.04 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cholesterol 4 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Carbohydrate, glycemic 1.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Mono+Di saccharides 1.8 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sugar, added 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Dietary fibre 0.9 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Protein 1.2 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Salt 0.6 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 21 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 20 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Beta-carotene 18 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin D 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin E 0.1 alfa-TE 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Thiamin 0.02 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Riboflavin 0.04 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Niacin 0.1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B6 0.03 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Folate 11 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B12 0.1 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin C 13 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Calcium 25 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iron 0.1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sodium 224 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Potassium 38 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Magnesium 6 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Zinc 0.1 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Selenium 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Copper 0.02 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Phosphorus 33 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iodine 5.8 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).

Classifications

LanguaL coding of the food
LanguaL Classification
A0180 Soup, thick (US CFR)
A0865 Soup (EUROFIR)
B1094 Cauliflower
C0237 Floret or flower
E0138 Liquid, high viscosity, with solid pieces
F0014 Fully heat-treated
G0018 Boiled and undrained
H0184 Milk added
H0296 Cream added
H0349 Onion added
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Soup, sauce/gravy, stew base

Food Groups