Sauce, brown with onion, powder base, prepared
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 92 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 169 | 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 | 40 | 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 | 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 | 5.7 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 4.6 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 1.1 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0.3 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 0 | g | 114a | Data from the industry to the Food Composition Table 2021, unspecified/verified value. |
Protein | 0.9 | g | 114a | Data from the industry to the Food Composition Table 2021, unspecified/verified value. |
Salt | 0.9 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | µg-RE | 10 | Missing value, content not known. | |
Retinol | µg | 10 | Missing value, content not known. | |
Beta-carotene | 0 | µg | 20 | Estimated value. |
Vitamin D | 0 | µg | 20 | Estimated value. |
Vitamin E | mg-ATE | 10 | Missing value, content not known. | |
Thiamin | mg | 10 | Missing value, content not known. | |
Riboflavin | mg | 10 | Missing value, content not known. | |
Niacin | mg | 10 | Missing value, content not known. | |
Vitamin B6 | mg | 10 | Missing value, content not known. | |
Folate | 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 | mg | 10 | Missing value, content not known. | |
Iron | mg | 10 | Missing value, content not known. | |
Sodium | 368 | mg | 114a | Data from the industry to the Food Composition Table 2021, unspecified/verified value. |
Potassium | 50 | mg | 102 | Data from the industry to the Food Composition Table 2001, unspecified. |
Magnesium | mg | 10 | Missing value, content not known. | |
Zinc | 0 | mg | 20 | Estimated value. |
Selenium | 0 | µg | 20 | Estimated value. |
Copper | mg | 10 | Missing value, content not known. | |
Phosphorus | mg | 10 | Missing value, content not known. | |
Iodine | µg | 10 | Missing value, content not known. |
Classifications
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
- Pesto, green, home-made
- Pesto, green, industrially made
- Soup, rosehip, powder base, prepared
- Casserole base, Oriental style, no meat, prepared
- Casserole base, Mexican style, with rice, no meat, prepared
- Casserole base, Italian style, with pasta, no meat, prepared
- Soup, cauliflower, powder base, prepared
- Soup, tomato, powder base, prepared
- Soup, tomato and macaroni, powder base, prepared
- Sauce, Bernaise, powder base, prepared
- Sauce, brown, from cube, prepared
- Sauce, brown, powder base, prepared
- Sauce, béchamel, powder base, prepared
- Pea stew, powder base, prepared
- Soup, fish, powder base, prepared
- Soup, with meat and pearled barley, powder base, prepared
- Sauce, brown with onion, powder base, prepared
- Sauce, venison, powder base, prepared
- Casserole base, Jegergryte, no meat, prepared
- Casserole base, Stroganoff, no meat, prepared
- Soup, instant, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
- Caulfrlower soup, home-made
- Asparagus soup, home-made
- Soup, betasoup
- Bouillabaisse, French fish soup
- Broccoli soup, home-made
- Cheddar sauce
- Pumpkin soup, home-made
- Carrot soup, home-made
- Hollandaise sauce, home-made
- Jerusalem artichoke soup, home-made
- Onion soup, home-made
- Onion soup, gratinated with cheese and bread, home-made
- Minestrone soup, without meat, home-made
- Potato and leek soup, home-made
- Spinach soup, home-made
- Sweet potato soup, home-made
- Taco soup, home-made
- Sauce, bernaise, home-made
- Sauce, gravy, powder base, prepared
- Chili sauce, sweet
- Teriyaki sauce
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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