Soup, hot and sour, Chinese restaurant

Composition

Energy

Protein 2.6 g · 10 kcal/100g

Fat 1.2 g · 11 kcal/100g

Carbs 4.4 g · 17 kcal/100g

Fiber 0.5 g

Water 91 g

Total energy 39 kcal

Macro balance aligns with EFSA guidelines (27% protein, 28% fat, 45% carbs)

Total fat

1.2g

Saturated

0.2g

Monounsat.

0.3g

Polyunsat.

0.3g

Omega-3

0.03g

Omega-6

0.27g

Saturated fat is 5.3% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 9.1 (target ≤ 4).

Histidine 100%

Isoleucine 100%

Leucine 99%

Lysine 100%

Methionine + Cysteine 100%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 91%

Limiting amino acid is Valine (91% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 9 µg

Vitamin C 0.0 mg

Vitamin D 0.1 µg

Vitamin E 0.4 mg

Vitamin K 1 µg

Thiamin (B1) 0.03 mg

Riboflavin (B2) 0.03 mg

Niacin (B3) 0.5 mg

Pantothenic (B5) 0.2 mg

Vitamin B6 0.06 mg

Folate (B9) 8 µg

Vitamin B12 0.10 µg

Minerals

Calcium 19 mg

Iron 0.6 mg

Magnesium 9 mg

Phosphorus 32 mg

Potassium 55 mg

Sodium 376 mg

Zinc 0.2 mg

Copper 0.03 mg

Manganese 0.09 mg

Selenium 0.4 µg

Provides modest amounts of tracked micronutrients. Best is Vitamin B6 at 5% of EU NRV per 100 g.