Frozen pea, maize and sweet pepper mix, boiled

Food number: 3700
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Cooked vegetables
Edible proportion: 100%
Special diets
Food portions

Recipe

Frozen pea-maize-sweet pepper mix

Total energy content is divided into
fat, total		9%
protein, total		14%
carbohydrate, available		72%
alcohol		0%
fibre, total		5%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		18%
starch, total		34%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	432 (103)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	18.0	g	calculated as recipe	value created within host-system
fat, total	1.1	g	calculated as recipe	value created within host-system
protein, total	3.5	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	0.1	g	calculated as recipe	value created within host-system
starch, total	8.5	g	calculated as recipe	value created within host-system
sugars, total	4.5	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	0.9	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.9	g	calculated as recipe	value created within host-system
fibre, water-insoluble	2.4	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.5	g	calculated as recipe	value created within host-system
glucose	0.8	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	0.7	g	calculated as recipe	value created within host-system
fatty acids, total	0.7	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	0.4	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)	350	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	50	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	26.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	2.4	mg	calculated as recipe	value created within host-system
salt	6.1	mg	calculated as recipe	value created within host-system
potassium	294.8	mg	calculated as recipe	value created within host-system
magnesium	30.3	mg	calculated as recipe	value created within host-system
calcium	14.0	mg	calculated as recipe	value created within host-system
phosphorus	82.5	mg	calculated as recipe	value created within host-system
iron, total	1.0	mg	calculated as recipe	value created within host-system
zinc	0.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	0.7	µg	calculated as recipe	value created within host-system
selenium, total	0.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	36.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	42.6	µg	calculated as recipe	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.5	mg	calculated as recipe	value created within host-system
vitamin K, total	11.31	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	26.7	mg	calculated as recipe	value created within host-system
folate (HPLC)	48.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.8	mg	calculated as recipe	value created within host-system
riboflavine	0.11	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.18	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)	0.19	mg	other method type	food composition table	45
carotenoids, total	2341.1	µg	calculated as recipe	value created within host-system

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