Sour cabbage/sauerkraut

Food number: 3204
Food type: Dish
Processing method: Canned
Ingredient class: Dish
Food use class: Canned vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into

fat, total		7%
protein, total		18%
carbohydrate, available		72%
alcohol		0%
organic acids, total		3%
sugar alcohols		0%

Recipe

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy, calculated	101 (24)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	4.3	g	calculated as recipe	value created within host-system
fat, total	0.2	g	calculated as recipe	value created within host-system
protein, total	1.1	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	< 0.1	g	calculated as recipe	value created within host-system
sugars, total	4.3	g	calculated as recipe	value created within host-system
sucrose	0.7	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	1.8	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.0	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	0.9	g	calculated as recipe	value created within host-system
glucose	1.8	g	calculated as recipe	value created within host-system
maltose	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)	30	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	43	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	mg	calculated as recipe	value created within host-system
sterols, total	14.8	mg	calculated as recipe	value created within host-system
Minerals
sodium	341.6	mg	calculated as recipe	value created within host-system
salt	870.4	mg	calculated as recipe	value created within host-system
potassium	300.0	mg	calculated as recipe	value created within host-system
magnesium	13.3	mg	calculated as recipe	value created within host-system
calcium	39.1	mg	calculated as recipe	value created within host-system
phosphorus	37.5	mg	calculated as recipe	value created within host-system
iron, total	0.4	mg	calculated as recipe	value created within host-system
zinc	0.2	mg	calculated as recipe	value created within host-system
iodide (iodine)	20.1	µg	calculated as recipe	value created within host-system
selenium, total	1.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	18.8	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	31.9	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	34.00	µg	other method type	food composition table	215
vitamin C (ascorbic acid)	33.4	mg	calculated as recipe	value created within host-system
folate (HPLC)	26.8	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.7	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	calculated as recipe	value created within host-system
riboflavine	0.05	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)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.14	mg	calculated as recipe	value created within host-system
carotenoids, total	590.1	µg	calculated as recipe	value created within host-system

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