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Type the name of a food, ingredient or nutrient

Worcestershire sauce

Per 100 g

Energy →

Composition and energy
Fatty acids
Carbohydrates
Vitamins
Minerals
Trace elements
Classification

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	0.1
Carbohydrate	28.3
Protein	1.4
Dietary fibre	0.0
Alcohol	0.0
Water	70.0

Energy content

Energy content	energiprosent
Fat	1
Carbohydrate	95
Protein	5
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 509 kJ (120 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			0%
Carbohydrate			94%
Dietary fibre			0%
Protein			4%
Alcohol			0%
Water			-

Carbohydrates

Carbohydrate	Source	28.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	0.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	0 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

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	1 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			0 %
Vitamin B2 (riboflavin)			0 %
Vitamin B3 (niacin)
Niacin equivalents			3 %
Vitamin B6 (pyridoxine)
Vitamin B9 (folate)			0 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			19 %
Sodium (Na)
Potassium (K)			17 %
Magnesium (Mg)			22 %
Phosphorus (P)			5 %

Trace elements	Source	Quantity
Iron (Fe)			93 %
Zinc (Zn)			3 %
Selenium (Se)			1 %
Copper (Cu)			23 %
Iodine (I)			0 %

Classification

Food ID: 10.218

FoodEx2: British islands brown sauce (A045C)

Facets
F02 Part-nature	Sauces from fermented/hydrolised sources and similar (as part-nature) (A0EPF)

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

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

490a

Instituto Nazionale di Recerca per gli Alimenti e la Nutrizione. Tabelle dicomposizione degli alimenti. Online version, nut.entecra.it

701G

Aggregated value from several food items

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)

Salt (NaCl) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin D in Worcestershire sauce

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Phosphorus (P) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C18:0 (stearic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Dietary fibre in Worcestershire sauce

Value type	Below limit of quantification
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C12:0 (lauric acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Alcohol in Worcestershire sauce

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Trans fatty acids in Worcestershire sauce

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Polyunsaturated fatty acids in Worcestershire sauce

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method	Imputation

Vitamin B9 (folate) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Sugar, added in Worcestershire sauce

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method	Method not known

Starch in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated on component profile
Method	Imputation

Calcium (Ca) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B12 (cobalamin) in Worcestershire sauce

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Cholesterol in Worcestershire sauce

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Carbohydrate in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin B2 (riboflavin) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Iodine (I) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Sodium (Na) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Water in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Iron (Fe) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C16:0 (palmitic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C18:3n-3 (alpha-linolenic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Omega-3 in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Selenium (Se) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Retinol in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Potassium (K) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C20:4n-6 (arachidonic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C22:6n-3 (docosahexaenoic acid, DHA) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C20:3n-3 (eicosatrienoic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C14:0 (myristic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C16:1 sum (palmitoleic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Protein in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Beta-carotene in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Saturated fatty acids in Worcestershire sauce

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method	Imputation

Vitamin C (askorbic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin A (RAE) in Worcestershire sauce

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B1 (thiamin) in Worcestershire sauce

Value type	Below limit of quantification
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Omega-6 in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C22:5n-3 (docosapentaenoic acid, DPA) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B6 (pyridoxine) in Worcestershire sauce

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method	Method not known

Copper (Cu) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C18:2n-6 (linoleic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin E in Worcestershire sauce

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method	Method not known

Magnesium (Mg) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C20:4n-3 (eicosatetraenoic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Sugar, total in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Niacin equivalents in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculations including conversion factors
Method	Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Sugar, free in Worcestershire sauce

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method	Method not known

Fat in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B3 (niacin) in Worcestershire sauce

Value type	Weighted
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Method not known

Monounsaturated fatty acids in Worcestershire sauce

Value type	Weighted
Acquisition type	Value created within host system
Method type	Aggregation of contributing values
Method	Imputation

C18:1 sum (oleic acid) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Zinc (Zn) in Worcestershire sauce

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

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