Francia — ANSES CIQUAL
Soup, onions, prepacked, to be reheated
Composición nutricional por 100 g · starters and dishes.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (49)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 169 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 40.4 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 169 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 40.4 | kcal/100g |
| Water | 92.7 | g/100g |
| Protein | 1.35 | g/100g |
| Protein, crude, N x 6.25 | 1.35 | g/100g |
| Carbohydrate | 4.93 | g/100g |
| Fat | 1.4 | g/100g |
| Sugars | 1.5 | g/100g |
| Fibres | 1.34 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.27 | g/100g |
| Alcohol | 0 | g/100g |
| FA saturated | 0.55 | g/100g |
| FA poly | 0.26 | g/100g |
| FA 4:0 | 0 | g/100g |
| FA 6:0 | 0 | g/100g |
| FA 8:0 | 0 | g/100g |
| FA 12:0 | 0 | g/100g |
| FA 14:0 | 0 | g/100g |
| FA 16:0 | 0.069 | g/100g |
| FA 18:0 | 0.034 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Salt | 0.79 | g/100g |
| Calcium | 12 | mg/100g |
| Copper | 0.054 | mg/100g |
| Iron | 0.27 | mg/100g |
| Magnesium | 1 | mg/100g |
| Manganese | 0.098 | mg/100g |
| Phosphorus | 4 | mg/100g |
| Potassium | 28 | mg/100g |
| Sodium | 315 | mg/100g |
| Zinc | 0.25 | mg/100g |
| Retinol | 1 | µg/100g |
| Beta-carotene | 1 | µg/100g |
| Vitamin D | 0 | µg/100g |
| Vitamin E | 0.11 | mg/100g |
| Vitamin K1 | 0.2 | µg/100g |
| Vitamin C | 0.5 | mg/100g |
| Vitamin B1 or Thiamin | 0.013 | mg/100g |
| Vitamin B2 or Riboflavin | 0.01 | mg/100g |
| Vitamin B3 or Niacin | 0.24 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0 | mg/100g |
| Vitamin B6 | 0.02 | mg/100g |
| Vitamin B9 or Folate | 6 | µg/100g |
| Vitamin B12 | 0 | µg/100g |
| Organic acids | — | g/100g |
Fuente
ANSES CIQUAL — tabla de composición de alimentos francesa (Licence Ouverte / Etalab 2.0). Código de alimento 25910. Fuente original.
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