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Sauce, brown with onion, powder base, prepared

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 90 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 166 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 39 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 1.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.2 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 0.81 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.81 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 5.5 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Starch M g 10 Missing value, content not known.
Mono+Di saccharides M g 10 Missing value, content not known.
Sugar, added 0.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Dietary fibre 0 g 20 Estimated value.
Protein 1 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 1 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 M RAE 10 Missing value, content not known.
Retinol M µg 10 Missing value, content not known.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 20 Estimated value.
Vitamin E M alfa-TE 10 Missing value, content not known.
Thiamin M mg 10 Missing value, content not known.
Riboflavin M mg 10 Missing value, content not known.
Niacin M mg 10 Missing value, content not known.
Vitamin B6 M mg 10 Missing value, content not known.
Folate M µg 10 Missing value, content not known.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 20 Estimated value.
Calcium M mg 10 Missing value, content not known.
Iron M mg 10 Missing value, content not known.
Sodium 400 mg 103a Data from the industry to the Food Composition Table 2006, unspecified.
Potassium 50 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium M mg 10 Missing value, content not known.
Zinc 0 mg 20 Estimated value.
Selenium 0 µg 20 Estimated value.
Copper M mg 10 Missing value, content not known.
Phosphorus M mg 10 Missing value, content not known.
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0286 Gravy or sauce (US CFR)
A0862 Savoury sauce (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0149 Liquid, low viscosity, with solid pieces
F0014 Fully heat-treated
G0014 Boiled
H0100 Flavoring or spice extract or concentrate added
H0146 Starch added
H0151 Spice or herb added
H0259 Rehydrated
H0263 Vegetable fat or oil 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

Foods in Soup, sauce/gravy, stew base

Food Groups