Vegetarian food

Vegetarian Food

GARDENBURGER, Original

7.3%
145 kcal

Energy

6.4%
4.5 g

Fat

7%
1.4 g

Saturates

1.1%
1.0 g

Sugar

23.5%
1.4 g

Salt

carbs
60%
fat
24%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 145 (607 kJ)
7%
from Carbohydrate 101 (424 kJ)
from Fat 41 (170 kJ)
from Protein 26 (107 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 25.3 g
9%
Dietary Fiber 6.5 g
22%
Starch ~
Sugars 1.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 4.5 g
6%
Saturated Fat 1.4 g
7%
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 1.7 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 1.0 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 0.0 g
Omega-3 Fatty Acids ~
Omega-6 Fatty Acids ~
Sterols % Daily Value
Cholesterol 13.0 mg
4%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.4 g
13%
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 61.9 g
Ash 1.9 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 292 IU
6%
Vitamin B1 (thiamine) ~
Vitamin B2 (riboflavin) ~
Vitamin B3 (niacin) ~
Vitamin B5 (pantothenic acid) ~
Vitamin B6 (pyridoxine) ~
Vitamin B9 (folate) ~
Vitamin B12 (cobalamin) ~
Vitamin C 5.6 mg
9%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 65.0 mg
7%
Copper 0.1 mg
5%
Fluoride ~
Iron 1.6 mg
9%
Magnesium 4.0 mg
1%
Manganese 0.9 mg
45%
Phosphorus 159.0 mg
16%
Potassium 156.0 mg
4%
Sodium 565.0 mg
24%
Zinc 1.1 mg
7%
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