Noodle Soup with Chickenchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Chicken broth with egg noodles, chicken breast, broccoli, bok choy, napa cabbage and spring onions.
fine wheat noodles, chicken breast, Mini Shanghai Bok Choy, Water, potato starch, sugar, salt
€ 16,00
| Protein | 49.5 g · 87 % DV | |
| Carbohydrates | 112.2 g · 36 % DV | |
| Fat | 2.7 g · 3 % DV | |
| Fiber | 1.0 g · 3 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 687 kcal | 146 kcal | 29 % |
| Protein | 49.5 g | 10.5 g | 87 % |
| Fat | 2.7 g | 0.6 g | 3 % |
| of which saturates | 0.6 g | 0.1 g | 2 % |
| Carbohydrate | 112.2 g | 23.8 g | 36 % |
| of which sugars | 3.1 g | 0.7 g | 5 % |
| Fibre | 1.0 g | 0.2 g | 3 % |
| Salt | 2.97 g | 0.6 g | 50 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 46.4 µg | 9.9 µg | 5 % |
| Vitamin B1 (Thiamine) | 92.9 µg | 19.7 µg | 8 % |
| Vitamin B2 (Riboflavin) | 158.7 µg | 33.7 µg | 11 % |
| Vitamin B3 (Niacin) | 13292.9 µg | 2822.3 µg | 89 % |
| Vitamin B5 (Pantothenic acid) | 1531.5 µg | 325.2 µg | 31 % |
| Vitamin B6 (Pyridoxine) | 770.7 µg | 163.6 µg | 48 % |
| Vitamin B7 (Biotin) | 8.3 µg | 1.8 µg | 21 % |
| Vitamin B9 (Folate) | 37.4 µg | 7.9 µg | 12 % |
| Vitamin B12 (Cobalamin) | 0.4 µg | 0.1 µg | 10 % |
| Vitamin C | 11700.0 µg | 2484.1 µg | 11 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 528.9 µg | 112.3 µg | 4 % |
| Vitamin K (Phylloquinone) | 57.0 µg | 12.1 µg | 81 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 6 of 7 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 159.4 mg | 33.8 mg | 11 % |
| Potassium | 482.5 mg | 102.4 mg | 12 % |
| Calcium | 30.6 mg | 6.5 mg | 3 % |
| Magnesium | 40.7 mg | 8.6 mg | 12 % |
| Phosphorus | 270.4 mg | 57.4 mg | 39 % |
| Iron | 985.0 µg | 209.1 µg | 10 % |
| Zinc | 1432.9 µg | 304.2 µg | 10 % |
| Copper | 96.2 µg | 20.4 µg | 8 % |
| Manganese | 121.6 µg | 25.8 µg | 3 % |
| Iodine | 6.5 µg | 1.4 µg | 3 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 6 of 7 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.