Jump to content

Sauce, gravy, 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 95 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 78 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 18 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 0.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.1 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 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.03 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 0.1 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 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 0.24 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 2.5 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 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Protein 1 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0.9 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 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Beta-carotene 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin D 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin E M alfa-TE 10 Missing value, content not known.
Thiamin 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.02 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 0.5 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 M mg 10 Missing value, content not known.
Folate M µg 10 Missing value, content not known.
Vitamin B12 M µg 10 Missing value, content not known.
Vitamin C 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Calcium 8 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 0.1 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 360 mg 103a Data from the industry to the Food Composition Table 2006, unspecified.
Potassium 40 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 3 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 0.2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium M µg 10 Missing value, content not known.
Copper M mg 10 Missing value, content not known.
Phosphorus M mg 10 Missing value, content not known.
Iodine 12.8 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)
B1232 Corn
C0203 Starch
E0123 Liquid, low viscosity, with no visible particles
F0014 Fully heat-treated
G0014 Boiled
H0100 Flavoring or spice extract or concentrate added
H0150 Color added
H0151 Spice or herb added
H0259 Rehydrated
H0367 Salt 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

Food Groups