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FCDB ID 0266

Sauce, soy

Omáčka sójová

Sauce, soy

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 235 kJ
Energy 55 kcal
Fat, total (total lipid) 0.1 g
  Fatty acids, saturated g
Carbohydrate, available 5.7 g
  Sugars, total g
Protein, total 7.5 g
Salt 14.8 g

Description of this food by LanguaL codes

A0263 A0463 A0637 A0663 A0722 A0735 A0858 B1452 C0133 E0139 F0018 G0003 H0101 H0173 H0232 H0253 H0319 J0135 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A044R

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 235 00012
Energy ENERC kcal 55 00012
Protein, total [NCF:6.25] PROT g 7.5 00020
   Nitrogen, total NT g 1.2 00012
Fat, total (total lipid) [FACF:0.800] FAT g 0.1 00020
Carbohydrate, total CHOT g 6.5 00012
   Carbohydrate, available CHO g 5.7 00012
   Fibre, total dietary FIBT g 0.8 00004
Water WATER g 70.0 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 15.9 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00020
Vitamin B2, riboflavin RIBF mg 0.19 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00020
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00004
   beta-carotene CARTB μg 0 00004
Vitamin D VITD μg
Vitamin E VITE ATE 0 00012
   alpha - tocopherol TOCPHA mg 0 00004
Minerals        
Sodium NA mg 5900 00020
Magnesium MG mg 43 00020
Phosphorus P mg 140 00020
Potassium K mg 400 00020
Calcium CA mg 21 00020
Iron FE mg 2.3 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 14.8 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g
   C 13:0 F13:0 g
   C 14:0 F14:0 g
   C 15:0 F15:0 g
   C 16:0 F16:0 g
   C 17:0 F17:0 g
   C 18:0 F18:0 g
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g
n-6 fatty acids FACN6 g 0.02 00012
   C 18:2, n-6 F18:2CN6 g 0.02 00004
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g
   C 18:3, n-3 F18:3CN3 g
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0266 Sauce, soy
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CONDIMENT SAUCE (US CFR) [A0263]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
CONDIMENT (EUROFIR) [A0858]
B. FOOD SOURCE [B1564] SOYBEAN [B1452]
C. PART OF PLANT OR ANIMAL [C0116] SEED, SKIN PRESENT, GERM PRESENT [C0133]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES [E0139]
F. EXTENT OF HEAT TREATMENT [F0011] PARTIALLY HEAT-TREATED [F0018]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] LACTIC ACID FERMENTED [H0101]
SALTED [H0173]
ALCOHOL FERMENTED [H0232]
CURED OR AGED [H0253]
WHEAT ADDED [H0319]
J. PRESERVATION METHOD [J0107] PASTEURIZED BY HEAT [J0135]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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