Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat10.8
Carbohydrate5.5
Protein20.3
Dietary fibre4.0
Alcohol0.0
Water59.0
Energy content
Energy contentenergiprosent
Fat46
Carbohydrate11
Protein40
Dietary fibre4
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 873 kJ (209 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat45%
Carbohydrate10%
Dietary fibre3%
Protein39%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource5.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource10.8 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource2.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource3.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource4.3 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)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)8 %
Vitamin B2 (riboflavin)22 %
Vitamin B3 (niacin)
Niacin equivalents37 %
Vitamin B6 (pyridoxine)12 %
Vitamin B9 (folate)7 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)11 %
Sodium (Na)
Potassium (K)11 %
Magnesium (Mg)24 %
Phosphorus (P)50 %
Trace elementsSourceQuantity
Iron (Fe)25 %
Zinc (Zn)9 %
Selenium (Se)0 %
Copper (Cu)62 %
Iodine (I)

Classification

Food ID: 06.685

FoodEx2: Fermented soyabean-based meat imitates (A16RC)

Facets
F02 Part-natureMeat imitate (as part-nature) (A06HN)

LanguaL

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.

LanguaLClassification
A0129Refined or partially-refined food product (US CFR)
A0800Meat analogue (EUROFIR)
B1452Soybean
C0236Protein extract, concentrate or isolate
E0001Physical state, shape or form not known
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

450d

Food Databanks National Capability (2021). Food Databanks National Capability (FDNC) extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset. Online version, quadram.ac.uk

460h

U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov/

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))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin A (RAE) in Tempeh soy bean product

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))

Vitamin B1 (thiamin) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C12:0 (lauric acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Trans fatty acids in Tempeh soy bean product

Value typeLogical zero
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Magnesium (Mg) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B9 (folate) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:0 (stearic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Omega-6 in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Phosphorus (P) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sodium (Na) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Retinol in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Alcohol in Tempeh soy bean product

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Calcium (Ca) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Cholesterol in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Starch in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iron (Fe) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B3 (niacin) in Tempeh soy bean product

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C14:0 (myristic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Saturated fatty acids in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:2n-6 (linoleic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C16:0 (palmitic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Water in Tempeh soy bean product

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])

Carbohydrate in Tempeh soy bean product

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])

Salt (NaCl) in Tempeh soy bean product

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)

Omega-3 in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Selenium (Se) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Beta-carotene in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B12 (cobalamin) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin E in Tempeh soy bean product

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Monounsaturated fatty acids in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, free in Tempeh soy bean product

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Sugar, added in Tempeh soy bean product

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:1 sum (palmitoleic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, total in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin D in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Iodine (I) in Tempeh soy bean product

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Polyunsaturated fatty acids in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B2 (riboflavin) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Dietary fibre in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Zinc (Zn) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Niacin equivalents in Tempeh soy bean product

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C20:4n-3 (eicosatetraenoic acid) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Potassium (K) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Fat in Tempeh soy bean product

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Tempeh soy bean product

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Compare foods

Compare now
Suggestions: