Rhubarb soup

Food number: 3238
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Fruit and berry soups
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		0%
protein, total		1%
carbohydrate, available		96%
alcohol		0%
fibre, total		1%
organic acids, total		2%
sugar alcohols		0%

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

Percentage of energy from carbohydrates
sugars, total		86%
starch, total		11%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	338 (81)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	19.1	g	calculated as recipe	value created within host-system
fat, total	< 0.1	g	calculated as recipe	value created within host-system
protein, total	0.2	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	0.4	g	calculated as recipe	value created within host-system
starch, total	2.1	g	calculated as recipe	value created within host-system
sugars, total	17.0	g	calculated as recipe	value created within host-system
sucrose	16.9	g	calculated as recipe	value created within host-system
lactose	0	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	0.4	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	0.2	g	calculated as recipe	value created within host-system
glucose	<0.1	g	calculated as recipe	value created within host-system
maltose	<0.1	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)	6	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	2	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	4.8	mg	calculated as recipe	value created within host-system
Minerals
sodium	1.1	mg	calculated as recipe	value created within host-system
salt	2.7	mg	calculated as recipe	value created within host-system
potassium	85.0	mg	calculated as recipe	value created within host-system
magnesium	2.6	mg	calculated as recipe	value created within host-system
calcium	22.0	mg	calculated as recipe	value created within host-system
phosphorus	6.5	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)	1.8	µg	calculated as recipe	value created within host-system
selenium, total	0.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	2.9	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	1.2	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	1.04	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0.8	mg	calculated as recipe	value created within host-system
folate (HPLC)	1.7	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.1	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	61.0	µg	calculated as recipe	value created within host-system

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