Brown sauce

Food number: 29046
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Fat sauces
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		64%
protein, total		5%
carbohydrate, available		30%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		41%
fatty acids, total trans		2%
fatty acids, total monounsaturated cis		15%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		0%
starch, total		30%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	253 (61)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	4.4	g	calculated as recipe	value created within host-system
fat, total	4.4	g	calculated as recipe	value created within host-system
protein, total	0.7	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	g	calculated as recipe	value created within host-system
starch, total	4.4	g	calculated as recipe	value created within host-system
sugars, total	< 0.1	g	calculated as recipe	value created within host-system
sucrose	< 0.1	g	calculated as recipe	value created within host-system
lactose	< 0.1	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	0.2	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.2	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	4.3	g	calculated as recipe	value created within host-system
fatty acids, total	4.2	g	calculated as recipe	value created within host-system
fatty acids, total saturated	2.8	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.2	g	calculated as recipe	value created within host-system
fatty acids, total trans	0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	85	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	21	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	9.5	mg	calculated as recipe	value created within host-system
sterols, total	3.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	334.3	mg	calculated as recipe	value created within host-system
salt	851.7	mg	calculated as recipe	value created within host-system
potassium	10.7	mg	calculated as recipe	value created within host-system
magnesium	1.7	mg	calculated as recipe	value created within host-system
calcium	6.8	mg	calculated as recipe	value created within host-system
phosphorus	8.4	mg	calculated as recipe	value created within host-system
iron, total	< 0.1	mg	calculated as recipe	value created within host-system
zinc	< 0.1	mg	calculated as recipe	value created within host-system
iodide (iodine)	18.0	µg	calculated as recipe	value created within host-system
selenium, total	0.6	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	8.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	34.0	µg	calculated as recipe	value created within host-system
vitamin D	< 0.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.1	mg	calculated as recipe	value created within host-system
vitamin K, total	1.05	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	0.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.2	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	<0.1	mg	calculated as recipe	value created within host-system
riboflavine	< 0.01	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	< 0.01	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.01	mg	calculated as recipe	value created within host-system
carotenoids, total	24.7	µg	calculated as recipe	value created within host-system

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