Sauce, brown with onion, powder base, prepared
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 | 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, peas, powder base, 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
- Sauce, gravy, 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, tomato and croutons, prepared
- Soup, instant, cauliflower and broccoli, prepared
- Casserole base, Pasta di Napoli, no meat, prepared
- Sauce for dipping, sweet & sour, BBQ sauce, industrially made
- Soup, high content of protein and energy, chicken flavour
- Soup, high content of protein and energy, broccoli flavour
- Stock, meat, from cube, prepared
- Soy sauce
- Balsamic vinegar
- Miso
- Cauliflower soup, home-made
- Asparagus soup, home-made
- Soup, with meat, vegetables and potatoes, home-made
- Bouillabaisse, fish soup, French, home-made
- Broccoli soup, home-made
- Pumpkin soup, home-made
- Goulash, home-made
- Carrot soup, home-made
- Sauce, Hollandaise
- Jerusalem artichoke soup, home-made
- Onion soup, home-made
- Onion soup, with cheese and bread, home-made
- Minestrone soup, home-made
- Potato and leek soup, home-made
- Spinach soup, home-made
- Sweet potato soup, home-made
- Taco soup, home-made
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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