Taco sauce, medium, Santa Maria
Energy in 100 g
Per 100 g
117 kJ (28 kcal)
More taco sauce:
117 kJ (28 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 4 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 220a | 0 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 220a | 0 g |
| Polyunsaturated fatty acids | 220a | 0 g |
| Omega-3 | 220a | 0 g |
| Omega-6 | 220a | 0.1 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 220a | 0 g |
| C14:0 (myristic acid) | 220a | 0 g |
| C16:0 (palmitic acid) | 220a | 0 g |
| C18:0 (stearic acid) | 220a | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 220a | 0 g |
| C18:1 sum (oleic acid) | 220a | 0 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 58 µg-RE | |
| Vitamin A (RE) | MI0322 | 116 µg-RE | 15 % |
| Beta-carotene | 220a | 697 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 220a | 1.1 mg-ATE | 9 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 220a | 0.05 mg | 3 % |
| Vitamin B2 (riboflavin) | 220a | 0.03 mg | 1 % |
| Vitamin B3 (niacin) | 220a | 0.9 mg | |
| Niacin equivalents | MI0421 | 1.2 mg | 5 % |
| Vitamin B6 (pyridoxine) | 220a | 0.23 mg | 12 % |
| Vitamin B9 (folate) | 220a | 16 µg | 5 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 220a | 3 mg | 2 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 220a | 38 mg | 3 % |
| Potassium (K) | 220a | 390 mg | 11 % |
| Sodium (Na) | 220a | 570 mg | |
| Salt (NaCl) | MI0120 | 1.4 g | |
| Phosphorus (P) | 220a | 41 mg | 6 % |
| Magnesium (Mg) | 220a | 20 mg | 6 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 220a | 0.8 mg | 7 % |
| Copper (Cu) | 220a | 0.08 mg | 8 % |
| Zinc (Zn) | 220a | 0.2 mg | 1 % |
| Selenium (Se) | 220a | 0 µg | 0 % |
| Iodine (I) | 325 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0826 | Vegetable (EXCLUDING POTATO) (EUROFIR) |
| B1276 | Tomato |
| C0230 | Fruit, peel removed, core, pit or seed present |
| E0103 | Semiliquid |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0151 | Spice or herb added |
| H0212 | Vegetable added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0130 | Glass container |
| N0040 | Glass |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |