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Sauce, bernaise, 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 40 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2128 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 517 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 54.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 33.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 1.54 g MI0002 EuroFIR recipe calculation procedure
C14:0 5.15 g MI0002 EuroFIR recipe calculation procedure
C16:0 15.22 g MI0002 EuroFIR recipe calculation procedure
C18:0 5.6 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 1.5 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 13.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 1.26 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 11.65 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.8 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.23 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.24 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.27 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.8 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 222 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0.8 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 2.8 g MI0002 EuroFIR recipe calculation procedure
Salt 1.4 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 1.3 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 464 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 442 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 271 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 7.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.02 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.07 mg MI0002 EuroFIR recipe calculation procedure
Folate 16 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 36 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 559 mg MI0002 EuroFIR recipe calculation procedure
Potassium 74 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 6 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 8 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.04 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 78 mg MI0002 EuroFIR recipe calculation procedure
Iodine 23 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0286 GRAVY OR SAUCE (US CFR)
A0862 SAVOURY SAUCE (EUROFIR)
B1713 HEN
C0215 EGG YOLK
E0139 LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
F0014 FULLY HEAT-TREATED
G0014 BOILED
H0151 SPICE OR HERB ADDED
H0259 REHYDRATED
H0332 ALCOHOL ADDED
H0349 ONION 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
Z0109 HOME PREPARED

Foods in Soup, sauce/gravy, stew base

Food Groups