Vegetarian food

Vegetarian Food

GARDENBURGER, Herb Crusted Cutlet

10%
200 kcal

Energy

14.3%
10.0 g

Fat

4%
0.8 g

Saturates

1%
0.9 g

Sugar

24.2%
1.5 g

Salt

carbs
33%
fat
42%
protein
24%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 200 (837 kJ)
10%
from Carbohydrate 71 (296 kJ)
from Fat 90 (377 kJ)
from Protein 52 (219 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 17.7 g
6%
Dietary Fiber 4.5 g
15%
Starch ~
Sugars 0.9 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 10.0 g
14%
Saturated Fat 0.8 g
4%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid ~
Pentadecanoic Acid ~
Palmitic Acid ~
Margaric Acid ~
Stearic Acid ~
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid ~
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid ~
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.6 g
Linoleic Acid ~
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid ~
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat 0.2 g
Omega-3 Fatty Acids ~
Omega-6 Fatty Acids ~
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 13.1 g
26%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol ~
Water 57.0 g
Ash 2.2 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 92 IU
2%
Vitamin B1 (thiamine) 0.2 mg
13%
Vitamin B2 (riboflavin) 0.1 mg
6%
Vitamin B3 (niacin) 2.4 mg
12%
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) 0.2 mg
10%
Vitamin B9 (folate) ~
Vitamin B12 (cobalamin) 1 mcg
17%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 63.0 mg
6%
Copper 0.3 mg
15%
Fluoride ~
Iron 2.0 mg
11%
Magnesium 4.0 mg
1%
Manganese 0.7 mg
35%
Phosphorus 158.0 mg
16%
Potassium 262.0 mg
7%
Sodium 581.0 mg
24%
Zinc 3.4 mg
23%
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