Vegetable chicken hot pot

Food number: 32174
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Poultry dishes
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		35%
protein, total		41%
carbohydrate, available		21%
alcohol		0%
fibre, total		2%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		3%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		18%
fatty acids, total polyunsaturated		9%

Percentage of energy from carbohydrates
sugars, total		21%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	387 (93)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	4.8	g	calculated as recipe	value created within host-system
fat, total	3.7	g	calculated as recipe	value created within host-system
protein, total	9.5	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	4.7	g	calculated as recipe	value created within host-system
sucrose	2.4	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	1.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.8	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.5	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.2	g	calculated as recipe	value created within host-system
glucose	1.2	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	3.4	g	calculated as recipe	value created within host-system
fatty acids, total	3.2	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.3	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.9	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.9	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)	672	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	199	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)	24.6	mg	calculated as recipe	value created within host-system
sterols, total	20.9	mg	calculated as recipe	value created within host-system
Minerals
sodium	259.7	mg	calculated as recipe	value created within host-system
salt	661.7	mg	calculated as recipe	value created within host-system
potassium	185.3	mg	calculated as recipe	value created within host-system
magnesium	15.2	mg	calculated as recipe	value created within host-system
calcium	17.3	mg	calculated as recipe	value created within host-system
phosphorus	70.6	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	0.6	mg	calculated as recipe	value created within host-system
iodide (iodine)	16.6	µg	calculated as recipe	value created within host-system
selenium, total	5.7	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	115.6	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	40.9	µg	calculated as recipe	value created within host-system
vitamin D	0.3	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.2	mg	calculated as recipe	value created within host-system
vitamin K, total	29.16	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	42.3	mg	calculated as recipe	value created within host-system
folate (HPLC)	17.2	µg	calculated as recipe	value created within host-system
niacin equivalents, total	3.2	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	3.7	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.05	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.3	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.35	mg	calculated as recipe	value created within host-system
carotenoids, total	1208.1	µg	calculated as recipe	value created within host-system

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