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Soup, high content of protein and energy, chicken flavour

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 M g 10 Missing value, content not known.
Kilojoules 574 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 138 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 9.2 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 1.7 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.88 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.33 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Cis-mono unsaturated fatty acids 4.9 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 1.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.61 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 0.63 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.61 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 5 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Carbohydrate, glycemic 6.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 6.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 0 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Dietary fibre 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 7 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 1.3 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 43 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 43 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Beta-carotene M µg 10 Missing value, content not known.
Vitamin D 0.4 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin E 1.8 alfa-TE 107a Data from the industry to the Food Composition Table 2014, unspecified.
Thiamin 0.04 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Riboflavin 0.15 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Niacin 0.7 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin B6 0.04 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Folate 13 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin B12 0.9 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin C 50 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Calcium 115 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Iron 0.3 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sodium 520 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 191 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Magnesium 15 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Zinc 0.6 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Selenium 4 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Copper 0.01 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Phosphorus 110 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Iodine 14.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0180 Soup, thick (US CFR)
A0865 Soup (EUROFIR)
B1161 Cattle
C0235 Milk
E0123 Liquid, low viscosity, with no visible particles
F0003 Not heat-treated
G0003 Cooking method not applicable
H0263 Vegetable fat or oil 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
P0060 High energy food
Z0112 Food industry prepared

Foods in Soup, sauce/gravy, stew base

Food Groups