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Tzatziki

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 92 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 155 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 37 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 1.6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 1 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.04 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.15 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.44 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.16 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0.4 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.04 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.31 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.04 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 4 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 3.3 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.2 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 3.1 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 2.2 g MI0002 EuroFIR recipe calculation procedure
Salt 0.5 g MI0002 EuroFIR recipe calculation procedure
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 22 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 17 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 53 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.1 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.2 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.04 mg MI0002 EuroFIR recipe calculation procedure
Folate 8 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 6 mg MI0002 EuroFIR recipe calculation procedure
Calcium 81 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 206 mg MI0002 EuroFIR recipe calculation procedure
Potassium 205 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 15 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 1 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.01 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 65 mg MI0002 EuroFIR recipe calculation procedure
Iodine 9 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0271 VEGETABLE PICKLE (US CFR)
A0827 VEGETABLE PRODUCT (EUROFIR)
B1404 CUCUMBER
C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
E0151 SOLID
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0227 FLAVORING, SPICE OR HERB ADDED
H0297 MILK OR MILK PRODUCT ADDED
J0131 PRESERVED BY CHILLING
K0011 PACKED IN EDIBLE MEDIUM
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups