Rosolli salad

Food number: 3017
Food type: Dish
Processing method: Mixed
Ingredient class: Dish
Food use class: Vegetable salads
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		3%
protein, total		8%
carbohydrate, available		78%
alcohol		0%
fibre, total		8%
organic acids, total		3%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		49%
starch, total		34%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	161 (39)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	7.8	g	calculated as recipe	value created within host-system
fat, total	0.2	g	calculated as recipe	value created within host-system
protein, total	0.9	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	0.3	g	calculated as recipe	value created within host-system
starch, total	3.2	g	calculated as recipe	value created within host-system
sugars, total	4.6	g	calculated as recipe	value created within host-system
sucrose	2.7	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	1.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.8	g	calculated as recipe	value created within host-system
fibre, water-insoluble	1.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.7	g	calculated as recipe	value created within host-system
glucose	0.7	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	0.1	g	calculated as recipe	value created within host-system
fatty acids, total	0.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	64	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	16	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)	0.1	mg	calculated as recipe	value created within host-system
sterols, total	12.4	mg	calculated as recipe	value created within host-system
Minerals
sodium	316.6	mg	calculated as recipe	value created within host-system
salt	806.7	mg	calculated as recipe	value created within host-system
potassium	317.0	mg	calculated as recipe	value created within host-system
magnesium	14.3	mg	calculated as recipe	value created within host-system
calcium	13.0	mg	calculated as recipe	value created within host-system
phosphorus	30.4	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	0.3	mg	calculated as recipe	value created within host-system
iodide (iodine)	14.1	µg	calculated as recipe	value created within host-system
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	5.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	129.0	µg	calculated as recipe	value created within host-system
vitamin D	0	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	6.14	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	7.3	mg	calculated as recipe	value created within host-system
folate (HPLC)	45.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.3	mg	calculated as recipe	value created within host-system
riboflavine	0.04	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.07	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)	0.06	mg	calculated as recipe	value created within host-system
carotenoids, total	1947.4	µg	calculated as recipe	value created within host-system

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