Peking Soupchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Hot and sour soup with chicken broth, tomato ketchup, vinegar and black pepper.
Water, egg, sugar, duck, Tomato ketchup, Chinkiang black rice vinegar, Button mushroom boiled, Carrot boiled, Morel dried, Red Bell Pepper, potato starch, Chilli sauce (Sambal Oelek), salt, White pepper, ground, Chicken broth
€ 6,00
| Protein | 10.1 g · 18 % DV | |
| Carbohydrates | 28.1 g · 9 % DV | |
| Fat | 3.2 g · 3 % DV | |
| Fiber | 5.1 g · 17 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 209 kcal | 139 kcal | 9 % |
| Protein | 10.1 g | 6.7 g | 18 % |
| Fat | 3.2 g | 2.1 g | 3 % |
| of which saturates | 0.8 g | 0.5 g | 2 % |
| Carbohydrate | 28.1 g | 18.7 g | 9 % |
| of which sugars | 3.2 g | 2.1 g | 5 % |
| Fibre | 5.1 g | 3.4 g | 17 % |
| Salt | 4.09 g | 2.7 g | 68 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 223.6 µg | 149.1 µg | 26 % |
| Vitamin B1 (Thiamine) | 111.9 µg | 74.6 µg | 9 % |
| Vitamin B2 (Riboflavin) | 253.9 µg | 169.3 µg | 18 % |
| Vitamin B3 (Niacin) | 1057.1 µg | 704.7 µg | 7 % |
| Vitamin B5 (Pantothenic acid) | 1089.8 µg | 726.5 µg | 22 % |
| Vitamin B6 (Pyridoxine) | 173.6 µg | 115.7 µg | 11 % |
| Vitamin B7 (Biotin) | 8.6 µg | 5.7 µg | 22 % |
| Vitamin B9 (Folate) | 20.2 µg | 13.5 µg | 7 % |
| Vitamin B12 (Cobalamin) | 0.8 µg | 0.5 µg | 20 % |
| Vitamin C | 15087.1 µg | 10058.1 µg | 14 % |
| Vitamin D (Calciferol) | 2.8 µg | 1.9 µg | 14 % |
| Vitamin E (Tocopherol) | 1024.3 µg | 682.9 µg | 7 % |
| Vitamin K (Phylloquinone) | 4.3 µg | 2.9 µg | 6 % |
| * 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 11 of 15 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 1365.5 mg | 910.3 mg | 91 % |
| Potassium | 342.5 mg | 228.3 mg | 9 % |
| Calcium | 36.4 mg | 24.3 mg | 4 % |
| Magnesium | 21.0 mg | 14.0 mg | 6 % |
| Phosphorus | 185.1 mg | 123.4 mg | 26 % |
| Iron | 1900.5 µg | 1267.0 µg | 19 % |
| Zinc | 885.7 µg | 590.5 µg | 6 % |
| Copper | 101.7 µg | 67.8 µg | 8 % |
| Manganese | 353.8 µg | 235.9 µg | 10 % |
| Iodine | 4.6 µg | 3.1 µg | 2 % |
| * 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 11 of 15 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.