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Minestrone 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 89 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Kilojoules 202 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 48 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 1.2 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Saturated fatty acids 0.3 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C12:0 0.01 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C14:0 0.02 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:0 0.19 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:0 0.06 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Transunsaturated fatty acids 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-mono unsaturated fatty acids 0.6 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:1 sum 0.01 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:1 sum 0.6 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids 0.2 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:2n-6 0.12 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:3n-3 0.03 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-3 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-6 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-3 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-6 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:5n-3 (EPA) 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:5n-3 (DPA) 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:6n-3 (DHA) 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-3 0.04 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-6 0.13 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cholesterol 1 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Carbohydrate, glycemic 6.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 5 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Mono+Di saccharides 1.7 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sugar, added 0.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Dietary fibre 1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Protein 2.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Salt 0.8 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 49 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 3 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Beta-carotene 549 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin D 0 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin E 0.4 alfa-TE 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Thiamin 0.04 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Riboflavin 0.02 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Niacin 0.5 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B6 0.06 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Folate 15 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B12 0 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin C 4 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Calcium 23 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iron 0.4 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sodium 340 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Potassium 195 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Magnesium 14 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Zinc 0.3 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Selenium 1 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Copper 0.06 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Phosphorus 36 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iodine 5 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).

Classifications

LanguaL coding of the food
LanguaL Classification
A0180 Soup, thick (US CFR)
A0865 Soup (EUROFIR)
B1276 Tomato
C0139 Fruit, peel present, core, pit or seed removed
E0138 Liquid, high viscosity, with solid pieces
F0014 Fully heat-treated
G0018 Boiled and undrained
H0152 Grain added
H0212 Vegetable added
J0001 Preservation method not known
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