Mussel sauce

Food number: 28988
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Fish soups
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		56%
protein, total		24%
carbohydrate, available		20%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		36%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		13%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		11%
starch, total		7%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	578 (138)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	6.9	g	calculated as recipe	value created within host-system
fat, total	8.7	g	calculated as recipe	value created within host-system
protein, total	8.0	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	2.5	g	calculated as recipe	value created within host-system
sugars, total	3.8	g	calculated as recipe	value created within host-system
sucrose	< 0.1	g	calculated as recipe	value created within host-system
lactose	3.8	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.1	g	calculated as recipe	value created within host-system
fibre, water-insoluble	< 0.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	< 0.1	g	calculated as recipe	value created within host-system
glucose	<0.1	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	8.5	g	calculated as recipe	value created within host-system
fatty acids, total	8.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	5.6	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	2.0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.4	g	calculated as recipe	value created within host-system
fatty acids, total trans	0.2	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	134	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	48	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	147	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	122	mg	calculated as recipe	value created within host-system
cholesterol (GC)	40.7	mg	calculated as recipe	value created within host-system
sterols, total	12.5	mg	calculated as recipe	value created within host-system
Minerals
sodium	213.9	mg	calculated as recipe	value created within host-system
salt	545.0	mg	calculated as recipe	value created within host-system
potassium	176.3	mg	calculated as recipe	value created within host-system
magnesium	26.0	mg	calculated as recipe	value created within host-system
calcium	118.1	mg	calculated as recipe	value created within host-system
phosphorus	179.1	mg	calculated as recipe	value created within host-system
iron, total	2.0	mg	calculated as recipe	value created within host-system
zinc	1.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	54.8	µg	calculated as recipe	value created within host-system
selenium, total	22.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	127.9	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	77.2	µg	calculated as recipe	value created within host-system
vitamin D	1.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.4	mg	calculated as recipe	value created within host-system
vitamin K, total	1.42	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0.7	mg	calculated as recipe	value created within host-system
folate (HPLC)	10.1	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.1	mg	calculated as recipe	value created within host-system
riboflavine	0.19	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.06	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	6.9	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	calculated as recipe	value created within host-system
carotenoids, total	32.6	µg	calculated as recipe	value created within host-system

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