Kimchi portion
A ready 80 g portion for immediate serving.
1 servingFinal yield 80 g
Ingredients
- 80 gCabbage, kimchi
Method
- Open the container according to the manufacturer's instructions and use a clean fork or spoon.
- Place the 80 g portion on a small plate.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 12 kcal
- Protein
- 0.88 g
- Fat
- 0.4 g
- Total carbohydrate (by difference)
- 1.9 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 0.05 g
- Sodium
- 398.4 mg
- Salt (sodium × 2.5)
- 1 g
Per serving
- Energy
- 12 kcal
- Protein
- 0.88 g
- Fat
- 0.4 g
- Total carbohydrate (by difference)
- 1.9 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 0.05 g
- Sodium
- 398.4 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 15 kcal
- Protein
- 1.1 g
- Fat
- 0.5 g
- Total carbohydrate (by difference)
- 2.4 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 0.07 g
- Sodium
- 498 mg
- Salt (sodium × 2.5)
- 1.2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Allergen status requires review.
Allergens
Allergens are not verified.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal