Jump to content

Sauce, Bernaise, 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 70 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 914 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 221 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 20.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 1.28 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 1.17 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.91 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 2.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 6.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 7.38 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.81 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.68 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.67 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 20 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 6.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 2.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.6 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 242 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 234 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 101 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 2.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.2 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 47 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 631 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 142 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 65 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 5.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0286 Gravy or sauce (US CFR)
A0862 Savoury sauce (EUROFIR)
B1017 Oil-producing plant
C0190 Fat or oil
E0139 Liquid, high viscosity, with no visible particles
F0014 Fully heat-treated
G0014 Boiled
H0151 Spice or herb added
H0184 Milk added
H0259 Rehydrated
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

Food Groups