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Wok mix, classic

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 90 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Kilojoules 153 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 36 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 0.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Saturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C12:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C14:0 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:0 0.05 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:0 0.01 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Transunsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-mono unsaturated fatty acids 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C16:1 sum 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:1 sum 0.05 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids 0.1 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:2n-6 0.07 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C18:3n-3 0.02 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:3n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-3 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:4n-6 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C20:5n-3 (EPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:5n-3 (DPA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
C22:6n-3 (DHA) 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-3 0.02 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cis-poly unsaturated fatty acids, n-6 0.07 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Cholesterol 0 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Carbohydrate, glycemic 5.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.3 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Mono+Di saccharides 3.9 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sugar, added 0 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Dietary fibre 2.6 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Protein 1.9 g 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Salt 0.1 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 142 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Beta-carotene 1704 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin D 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin E 0.5 alfa-TE 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Thiamin 0.05 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Riboflavin 0.05 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Niacin 0.7 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B6 0.07 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Folate 34 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin B12 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Vitamin C 25 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Calcium 29 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iron 0.6 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Sodium 33 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Potassium 302 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Magnesium 13 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Zinc 0.3 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Selenium 0 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Copper 0.06 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Phosphorus 43 mg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).
Iodine 1.4 µg 139 Calculated value from in-house recipe (to the Food Composition Table 2019).

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1579 Vegetable-producing plant
C0174 Part of plant
E0133 Divided into halves, quarters or segments
F0003 Not heat-treated
G0003 Cooking method not applicable
H0212 Vegetable added
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups