Japan — MEXT STDT
"Shumai" (pork dumpling), frozen
Per-100 g nutrient composition · Prepared foods.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (29)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 215 | kcal/100 g |
| Energy (kJ) | 900 | kJ/100 g |
| Water | 58.4 | g/100 g |
| Protein, calculated from reference nitrogen | 9.3 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 7.6 | g/100 g |
| Lipid | 11.2 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 10.6 | g/100 g |
| Fatty acid, saturated | 3.49 | g/100 g |
| Fatty acid, mono-unsaturated | 4.94 | g/100 g |
| Fatty acid, poly-unsaturated | 1.69 | g/100 g |
| Cholesterol | 37 | mg/100 g |
| Carbohydrate, total, calculated by difference | 19.3 | g/100 g |
| Ash | 1.8 | g/100 g |
| Sodium | 520 | mg/100 g |
| Potassium | 190 | mg/100 g |
| Calcium | 30 | mg/100 g |
| Phosphorus | 95 | mg/100 g |
| Iron | 1.2 | mg/100 g |
| Retinol | 8 | µg/100 g |
| Retinol activity equivalents | 8 | µg/100 g |
| alpha-Tocopherol | 0.3 | mg/100 g |
| gamma-Tocopherol | 0.5 | mg/100 g |
| delta-Tocopherol | 0.1 | mg/100 g |
| Thiamin | 0.12 | mg/100 g |
| Riboflavin | 0.13 | mg/100 g |
| Niacin | 1.2 | mg/100 g |
| Ascorbic acid | 1 | mg/100 g |
| Salt equivalents | 1.3 | g/100 g |
| beta- Carotene equivalents | — | µg/100 g |
| beta-Tocopherol | — | mg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 18012. Original source.
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