Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Source: Wikipedia. Source link.
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Food Item | Casserole base, Jegergryte, no meat, prepared |
---|---|
SubCat | Soup, sauce/gravy, stew base |
Carbo (g) | 8.3 |
Sub2Cat | |
Sub3Cat | |
Kilojoules (kJ) | 493 |
Kilocalories (kcal) | 118 |
Fat (g) | 8.5 |
Protein (g) | 2.1 |
Salt (g) | 0 |
Water (g) | 79 |
Sugar (g) | 0.3 |
Alcohol (g) | 0 |
Beta-carotene (µg) | 90 |
Calcium (mg) | 30 |
Cholesterol (mg) | 38 |
Copper (mg) | 0 |
Dietary fibre (g) | 0.2 |
Edible part (%) | 100 |
Folate (µg) | 2 |
FoodID | 10.028 |
Iodine (µg) | M |
Iron (mg) | 0.1 |
Magnesium (mg) | 7 |
Mono+Di (g) | 0.8 |
MuFa (g) | 2.7 |
Niacin (mg) | 0.4 |
Omega-3 (g) | M |
Omega-6 (g) | M |
Phosphorus (mg) | 18 |
Potassium (mg) | 25 |
PuFa (g) | 0.3 |
Retinol (µg) | 117 |
Riboflavin (mg) | 0.08 |
SatFa (g) | 4.7 |
Selenium (µg) | 0 |
Sodium (mg) | 7 |
Starch (g) | 0 |
Thiamin (mg) | 0.04 |
TransFa (g) | 0.2 |
Vitamin A (RAE) | 328 |
Vitamin B12 (µg) | 0 |
Vitamin B6 (mg) | 0.01 |
Vitamin C (mg) | 0 |
Vitamin D (µg) | 0 |
Vitamin E (alfa-TE) | 0.6 |
Zinc (mg) | 0.2 |