Soup with pork sausage

Food number: 7617
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Meat soups
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		56%
protein, total		17%
carbohydrate, available		24%
alcohol		0%
fibre, total		2%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		21%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		23%
fatty acids, total polyunsaturated		8%

Percentage of energy from carbohydrates
sugars, total		6%
starch, total		18%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	281 (67)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	4.0	g	calculated as recipe	value created within host-system
fat, total	4.3	g	calculated as recipe	value created within host-system
protein, total	2.7	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	3.0	g	calculated as recipe	value created within host-system
sugars, total	1.0	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	0.2	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.7	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	0.5	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	4.2	g	calculated as recipe	value created within host-system
fatty acids, total	4.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.6	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.8	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	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	373	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)	4	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	7	mg	calculated as recipe	value created within host-system
cholesterol (GC)	7.2	mg	calculated as recipe	value created within host-system
sterols, total	4.4	mg	calculated as recipe	value created within host-system
Minerals
sodium	254.9	mg	calculated as recipe	value created within host-system
salt	649.5	mg	calculated as recipe	value created within host-system
potassium	181.2	mg	calculated as recipe	value created within host-system
magnesium	10.2	mg	calculated as recipe	value created within host-system
calcium	10.9	mg	calculated as recipe	value created within host-system
phosphorus	37.4	mg	calculated as recipe	value created within host-system
iron, total	0.4	mg	calculated as recipe	value created within host-system
zinc	0.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	6.9	µg	calculated as recipe	value created within host-system
selenium, total	2.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	32.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	38.7	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	0.1	mg	calculated as recipe	value created within host-system
vitamin K, total	1.24	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	2.9	mg	calculated as recipe	value created within host-system
folate (HPLC)	10.4	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.9	mg	calculated as recipe	value created within host-system
riboflavine	0.04	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.12	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)	0.09	mg	calculated as recipe	value created within host-system
carotenoids, total	677.4	µg	calculated as recipe	value created within host-system

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