Soup, egg drop, Chinese restaurant

Processed foods · Ready meals · Soups & sauces

g
Macronutrients 90 / 100 How is this scored?

Composition

Energy

Protein 1.2 g · 5 kcal/100g
Fat 0.6 g · 5 kcal/100g
Carbs 4.3 g · 17 kcal/100g
Fiber 0.4 g
Water 93 g
Total energy 27 kcal

Energy is predominantly from carbs (63%); EFSA recommends 45–60% for a balanced diet

Fat quality 57 / 100 How is this scored?
Total fat
0.6g
Saturated
0.2g
Monounsat.
0.2g
Polyunsat.
0.1g
Omega-3
0.01g
Omega-6
0.11g

Saturated fat is 5.5% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 16.1 (target ≤ 4).

Protein quality 69 / 100 How is this scored?
Histidine 75%
Isoleucine 81%
Leucine 69%
Lysine 100%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 82%

Limiting amino acid is Leucine (69% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 10 / 100 How is this scored?

Vitamins

Vitamin A 20 µg
Vitamin C 6.5 mg
Vitamin D 0.2 µg
Vitamin E 0.1 mg
Vitamin K 1 µg
Thiamin (B1) 0.02 mg
Riboflavin (B2) 0.02 mg
Niacin (B3) 0.2 mg
Pantothenic (B5) 0.1 mg
Vitamin B6 0.02 mg
Folate (B9) 7 µg
Vitamin B12 0.03 µg

Minerals

Calcium 7 mg
Iron 0.3 mg
Magnesium 2 mg
Phosphorus 15 mg
Potassium 22 mg
Sodium 370 mg
Zinc 0.1 mg
Copper 0.02 mg
Manganese 0.01 mg
Selenium 0.4 µg

Provides modest amounts of tracked micronutrients. Best is Vitamin C at 8% of EU NRV per 100 g.