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Miso

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 64 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 758 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 182 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 10.5 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Saturated fatty acids 1.6 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C14:0 0.01 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C16:0 1.1 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:0 0.4 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 1.9 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0.01 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:1 sum 1.8 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids 6.3 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 5.3 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C18:3n-3 0.99 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:3n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:3n-6 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:4n-3 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
C20:4n-6 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C20:5n-3 (EPA) 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C22:5n-3 (DPA) 0 g 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
C22:6n-3 (DHA) 0 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids, n-3 0.99 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cis-poly unsaturated fatty acids, n-6 5.3 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Cholesterol 0 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Carbohydrate, glycemic 1.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 1.2 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 7 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Protein 17.2 g 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Salt 10.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 20 Estimated value.
Vitamin A 2 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Beta-carotene 24 µg 400f Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin D 0 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin E 1.1 mg-ATE 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Thiamin 0.04 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Riboflavin 0.12 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Niacin 1.2 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin B6 0.13 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Folate 54 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin B12 0 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Vitamin C 0 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Calcium 150 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Iron 6.8 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Sodium 4300 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Potassium 930 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Magnesium 130 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Zinc 2 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Selenium 19 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Copper 0.66 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Phosphorus 250 mg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm
Iodine 31 µg 500a Standard Tables of Food Composition in Japan. Version 7 (2015). Online version, www.mext.go.jp/en/policy/science_technology/policy/title01/detail01/1374030.htm

Classifications

LanguaL coding of the food
LanguaL Classification
A0263 CONDIMENT SAUCE (US CFR)
A0858 CONDIMENT (EUROFIR)
B1452 SOYBEAN
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0119 MICROBIALLY/ENZYMATICALLY MODIFIED
H0173 SALTED
J0104 PRESERVED BY FERMENTATION
J0131 PRESERVED BY CHILLING
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 Soup, sauce/gravy, stew base

Food Groups