Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat11.3
Carbohydrate1.9
Protein2.9
Dietary fibre5.0
Alcohol0.0
Water79.0
Energy content
Energy contentenergiprosent
Fat77
Carbohydrate6
Protein9
Dietary fibre7
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 541 kJ (131 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat77%
Carbohydrate5%
Dietary fibre7%
Protein9%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource1.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource11.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource7.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.7 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.3 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)527 RE70 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E13 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)10 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)8 %
Vitamin B9 (folate)20 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)6 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)9 %
Sodium (Na)
Potassium (K)12 %
Magnesium (Mg)15 %
Phosphorus (P)10 %
Trace elementsSourceQuantity
Iron (Fe)10 %
Zinc (Zn)3 %
Selenium (Se)1 %
Copper (Cu)17 %
Iodine (I)4 %

Classification

Food ID: 06.254

FoodEx2: Vegetable based dishes (A03XX)

Facets
F02 Part-natureVegetable based dishes (as part-nature) (A06GK)
F04 IngredientSpinaches (A00MJ), Cream and cream products (A02MK)
F28 ProcessStewing (A07GM)

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin E in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Calcium (Ca) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C12:0 (lauric acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin B3 (niacin) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Dietary fibre in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:5n-3 (eicosapentaenoic acid, EPA) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C20:3n-3 (eicosatrienoic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Potassium (K) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:5n-3 (docosapentaenoic acid, DPA) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Water in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Sugar, free in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, total in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Spinach, creamed

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

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