Vegetarian food

Vegetarian Food

Bacon, meatless

15.5%
310 kcal

Energy

42.2%
29.5 g

Fat

23.1%
4.6 g

Saturates

0%
0.0 g

Sugar

61%
3.7 g

Salt

carbs
7%
fat
80%
protein
13%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 310 (1296 kJ)
16%
from Carbohydrate 25 (106 kJ)
from Fat 266 (1112 kJ)
from Protein 43 (179 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.3 g
2%
Dietary Fiber 2.6 g
9%
Starch ~
Sugars 0.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 29.5 g
42%
Saturated Fat 4.6 g
23%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 245.0 mg
Tridecylic Acid ~
Myristic Acid 163.0 mg
Pentadecanoic Acid ~
Palmitic Acid 3,045.0 mg
Margaric Acid ~
Stearic Acid 1,169.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 7.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 7,095.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 15.4 g
Linoleic Acid 13,756.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 1,686.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 1,686.0 mg
Omega-6 Fatty Acids 13,756.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.7 g
21%
Essential Aminos
Histidine 299.0 mg
36%
Isoleucine 559.0 mg
49%
Leucine 914.0 mg
35%
Lysine 727.0 mg
32%
Methionine 146.0 mg
13%
Phenylalanine 611.0 mg
31%
Threonine 453.0 mg
38%
Tryptophan 161.0 mg
54%
Valine 593.0 mg
41%
Non-essential Aminos
Alanine 492.0 mg
Arginine 875.0 mg
Aspartic Acid 1,330.0 mg
Cystine 176.0 mg
Glutamic Acid 2,429.0 mg
Glycine 473.0 mg
Proline 643.0 mg
Serine 626.0 mg
Tyrosine 400.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 49.0 g
Ash 4.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 45.0 mg
Vitamin A 88 IU
2%
Vitamin B1 (thiamine) 4.4 mg
293%
Vitamin B2 (riboflavin) 0.5 mg
28%
Vitamin B3 (niacin) 7.6 mg
38%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.5 mg
24%
Vitamin B9 (folate) 42 mcg
11%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 10 IU
34%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 23.0 mg
2%
Copper 0.1 mg
5%
Fluoride ~
Iron 2.4 mg
13%
Magnesium 19.0 mg
5%
Manganese 0.2 mg
10%
Phosphorus 70.0 mg
7%
Potassium 170.0 mg
5%
Sodium 1,465.0 mg
61%
Zinc 0.4 mg
3%
Vegetarian Food

About Vegetarian Food

Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism, dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char. Vegetarian foods can be classified into several different types: Traditional foods that have always been vegetarian Soy products including tofu and tempeh which are common protein sources Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and burger recipes in place of ground meat Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat. Read More

Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism, dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char. Vegetarian foods can be classified into several different types: Traditional foods that have always been vegetarian Soy products including tofu and tempeh which are common protein sources Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and burger recipes in place of ground meat Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat. Vegans may also use analogues for eggs and dairy products