Beef stew with dill

Food number: 7162
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Meat hot-pot
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		34%
protein, total		51%
carbohydrate, available		15%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		15%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		11%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		9%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	446 (107)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	4.1	g	calculated as recipe	value created within host-system
fat, total	4.1	g	calculated as recipe	value created within host-system
protein, total	13.2	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	<0.1	g	calculated as recipe	value created within host-system
starch, total	2.4	g	calculated as recipe	value created within host-system
sugars, total	0.3	g	calculated as recipe	value created within host-system
sucrose	0.2	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	0.1	g	calculated as recipe	value created within host-system
fibre, water-insoluble	< 0.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	< 0.1	g	calculated as recipe	value created within host-system
glucose	<0.1	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	3.7	g	calculated as recipe	value created within host-system
fatty acids, total	3.5	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.8	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.3	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.2	g	calculated as recipe	value created within host-system
fatty acids, total trans	0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	133	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	22	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	4	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)	34.3	mg	calculated as recipe	value created within host-system
sterols, total	1.9	mg	calculated as recipe	value created within host-system
Minerals
sodium	369.7	mg	calculated as recipe	value created within host-system
salt	942.0	mg	calculated as recipe	value created within host-system
potassium	205.1	mg	calculated as recipe	value created within host-system
magnesium	14.0	mg	calculated as recipe	value created within host-system
calcium	5.4	mg	calculated as recipe	value created within host-system
phosphorus	107.7	mg	calculated as recipe	value created within host-system
iron, total	1.4	mg	calculated as recipe	value created within host-system
zinc	2.7	mg	calculated as recipe	value created within host-system
iodide (iodine)	10.2	µg	calculated as recipe	value created within host-system
selenium, total	9.9	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	185.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	3.3	µg	calculated as recipe	value created within host-system
vitamin D	0.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.3	mg	calculated as recipe	value created within host-system
vitamin K, total	1.15	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	2.6	µg	calculated as recipe	value created within host-system
niacin equivalents, total	3.8	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	3.8	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.02	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.6	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.26	mg	calculated as recipe	value created within host-system
carotenoids, total	14.5	µg	calculated as recipe	value created within host-system

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