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Mustard sauce

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1826 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 441 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 39.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.93 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.96 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 21.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 19.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 12.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 10.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 1.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 10.22 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 17.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 16.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 15.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.8 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 12 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 149 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 11.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 45 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 316 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 90 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 50 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 73 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 0.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0105 Dressing, condiment, gravy or sauce (US CFR)
A0862 Savoury sauce (EUROFIR)
B1452 Soybean
C0190 Fat or oil
E0135 Semiliquid with smooth consistency
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0333 Seed added
H0749 White sugar added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups