FATSL
Carbohydrates and sugars in selected food states
Values refer to the named edible food state per 100 g. Match species, variety, edible part and preparation before calculating your serving.
Composition of the selected records
Missing means not available, not zero. Total carbohydrate includes fiber; do not add it again. Water by mass is not liquid volume. Raw identifies the source state and does not recommend raw consumption.
| Food and exact state | Selected metric per 100 g | In your weighed serving |
|---|---|---|
| Vinegar, distilled Exact reference state: Vinegar, distilled. Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 0.04 | 0.04 |
| Vinegar, red wine Exact reference state: Vinegar, red wine. Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 0.27 | 0.27 |
| Vinegar, balsamic Exact reference state: Vinegar, balsamic. Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 17 | 17 |
| Vinegar, cider Exact reference state: Vinegar, cider. Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 0.93 | 0.93 |
| Soy sauce made from soy and wheat (shoyu) Exact reference state: Soy sauce made from soy and wheat (shoyu). Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 4.93 | 4.93 |
| Soy sauce made from soy and wheat (shoyu), low sodium Exact reference state: Soy sauce made from soy and wheat (shoyu), low sodium. Values refer to 100 g of the edible food in this record. Match the variety, edible part and preparation; a raw record is not advice to eat raw food. | 5.59 | 5.59 |
Continue with your own food
Match the edible part, preparation and nutrition basis. Use your own package or receipt when it describes the actual food. Missing values remain unknown.
Use a known label and weighed serving