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Salmon soup, industrial, snellman, ready meal - calories

g

100 g contains 101,34 kcal

Below the composition of the food (Salmon soup, industrial, snellman, ready meal - weight 100 g) by energy source, energy / calories and protein, carbohydrate, fat, sugar and salt. See also the exact composition of the food.

Energy424,20 kJ
101,34 kcal
Fat6,42 g
Carbohydrate6,16 g
Protein4,26 g
Sugar1,44 g
Saturated fat2,71 g
Salt1513,71 mg
All nutrition factorsAmount
alcohol0,00 g
calcium19,51 mg
carbohydrate, available6,16 g
carotenoids, total1327,80 ug
cholesterol (gc)17,09 mg
energy,calculated424,20 kJ
fat, total6,42 g
fatty acid 18:2 cis,cis n-6 (linoleic acid)277,96 mg
fatty acid 18:3 n-3 (alpha-linolenic acid)82,07 mg
fatty acid 20:5 n-3 (epa)132,24 mg
fatty acid 22:6 n-3 (dha)384,26 mg
fatty acids, total5,92 g
fatty acids, total monounsaturated cis2,04 g
fatty acids, total n-3 polyunsaturated0,75 g
fatty acids, total n-6 polyunsaturated0,32 g
fatty acids, total polyunsaturated1,11 g
fatty acids, total saturated2,71 g
fatty acids, total trans0,08 g
fibre, total0,70 g
fibre, water-insoluble0,48 g
folate, total12,29 ug
fructose0,37 g
galactose0,07 g
glucose0,43 g
iodide (iodine)15,92 ug
iron, total0,32 mg
lactose0,15 g
magnesium16,49 mg
maltose0,02 g
niacin equivalents, total2,08 mg
niacin, preformed (nicotinic acid + nicotinamide)1,57 mg
organic acids, total0,33 g
phosphorus70,10 mg
polysaccharides, non-cellulosic, water-soluble0,26 g
potassium224,96 mg
protein, total4,26 g
riboflavine0,08 mg
salt1513,71 mg
selenium, total5,17 ug
sodium594,08 mg
starch, total4,72 g
sterols, total11,57 mg
sucrose0,42 g
sugar alcohols0,00 g
sugars, total1,44 g
thiamin (vitamin b1)0,08 mg
tryptophan59,20 mg
vitamers pyridoxine (hydrochloride)0,19 mg
vitamin a retinol activity equivalents52,27 ug
vitamin b-12 (cobalamin)0,68 ug
vitamin c (ascorbic acid)3,70 mg
vitamin d1,39 ug
vitamin e alphatocopherol0,84 mg
vitamin k, total7,33 ug
zinc0,33 mg
The food source is the Fineli database of the Finnish Institute of Health and Welfare. Please note that there may be errors in the information and you should make interpretations and conclusions at your own risk. People with special diets should talk about changing their diet with a doctor in charge.
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