Caramel sauce

Food number: 32837
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Milk desserts
Edible proportion: 100%
Reference: 912
Special diets
Food portions

Total energy content is divided into
fat, total		58%
protein, total		2%
carbohydrate, available		40%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		39%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		13%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		40%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	1570 (375)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	36.9	g	calculated as recipe	value created within host-system
fat, total	24.8	g	calculated as recipe	value created within host-system
protein, total	1.4	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	<0.1	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	36.9	g	calculated as recipe	value created within host-system
sucrose	23.4	g	calculated as recipe	value created within host-system
lactose	2.1	g	calculated as recipe	value created within host-system
fructose	5.4	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	6.0	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	24.7	g	calculated as recipe	value created within host-system
fatty acids, total	23.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	16.7	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	5.7	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.6	g	calculated as recipe	value created within host-system
fatty acids, total trans	0.6	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	320	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	95	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)	50.7	mg	calculated as recipe	value created within host-system
sterols, total	0.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	32.2	mg	calculated as recipe	value created within host-system
salt	82.1	mg	calculated as recipe	value created within host-system
potassium	120.7	mg	calculated as recipe	value created within host-system
magnesium	13.1	mg	calculated as recipe	value created within host-system
calcium	68.0	mg	calculated as recipe	value created within host-system
phosphorus	41.3	mg	calculated as recipe	value created within host-system
iron, total	0.7	mg	calculated as recipe	value created within host-system
zinc	0.2	mg	calculated as recipe	value created within host-system
iodide (iodine)	10.6	µg	calculated as recipe	value created within host-system
selenium, total	1.6	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	15.1	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	195.9	µg	calculated as recipe	value created within host-system
vitamin D	0.2	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.5	mg	calculated as recipe	value created within host-system
vitamin K, total	3.54	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0.5	mg	calculated as recipe	value created within host-system
folate (HPLC)	4.6	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.3	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	0.11	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.02	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.1	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	93.9	µg	calculated as recipe	value created within host-system

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