Jump to content

Sausage, soy, canned

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 66 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Kilojoules 834 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 201 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 15 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Saturated fatty acids 2.3 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.52 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.52 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 3.6 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
C16:1 sum 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.71 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 8.3 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
C18:2n-6 7.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.97 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 0.97 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 7.37 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Carbohydrate, glycemic 3.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.5 g 20 Estimated value.
Mono+Di saccharides 1 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Sugar, added 0 g 20 Estimated value.
Dietary fibre 2 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Protein 12 g 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Salt 0 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 20 Estimated value.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.3 alfa-TE 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Thiamin 0.2 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Riboflavin 0.1 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Niacin 0.6 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Vitamin B6 0.27 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Folate 19 µg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 20 Estimated value.
Calcium 73 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Iron 2.7 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Sodium 2 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Potassium 540 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Magnesium 44 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Zinc 0.3 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Selenium 1 µg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Copper 0.24 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 179 mg 400c Swedish National Food Agency. The food database, version 2013.01.10. Online version, http://www.slv.se
Iodine 3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0132 Meat product analog (US CFR)
A0800 Meat analogue (EUROFIR)
B1452 Soybean
C0132 Seed, skin removed, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0225 Ingredient added
J0123 Sterilized by heat
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Vegetarian products and dishes

Food Groups