Food Composition DatabaseSoybeans, tofu, "Tofu-chikuwa" (tubular tofu made with surimi), baked type
Proximates
| Energy (kcal) | 139kcal/100g |
| Energy (kj) | 582kj/100g |
Proteins (Amino Acids)
| Protein | 16.1g/100g |
| Protein: the sum of amino acid residues | - |
Lipids
| Lipid | 4.9g/100g |
| Triacyl-glycerol equivalents | 4.1g/100g |
| Fatty acids, total | 3.91g/100g |
| Fatty acids, total saturated | 0.69g/100g |
| Fatty acids, total mono-unsaturated | 0.82g/100g |
| Fatty acids, total poly-unsaturated | 2.39g/100g |
| Fatty acids,total n-3 poly-unsaturated | 0.38g/100g |
| Fatty acids,total n-6 poly-unsaturated | 2.01g/100g |
| Cholesterol | 13mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | - |
| Dietary fiber, total | 0.7g/100g |
| Dietary fiber, soluble | 0.2g/100g |
| Dietary fiber, insoluble | 0.5g/100g |
Minerals
| Sodium (Na) | 900mg/100g |
| Potassium (K) | 150mg/100g |
| Calcium (CA) | 100mg/100g |
| Magnesium (Mg) | 73mg/100g |
| Phosphorus (P) | 170mg/100g |
| Iron (Fe) | 2.3mg/100g |
| Zinc (Zn) | 1mg/100g |
| Copper (Cu) | 0.14mg/100g |
| Manganese (Mn) | 0.61mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | - | |
| beta-Carotene | - | |
| beta-Cryptoxanthin | - | |
| beta-Carotene equivalents | 0µg/100g | |
| Retinol activity equivalents | 0µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 0.4mg/100g | |
| beta-Tocopherol | 0.1mg/100g | |
| gamma-Tocopherol | 3mg/100g | |
| delta-Tocopherol | 0.6mg/100g | |
| Vitamin K | 10µg/100g | |
| Thiamin | 0.13mg/100g | |
| Riboflavin | 0.08mg/100g | |
| Niacin | 0.5mg/100g | |
| Vitamin B-6 | 0.04mg/100g | |
| Vitamin B-12 | 0.8µg/100g | |
| Folate | 17µg/100g | |
| Pantothenic acid | 0.21mg/100g | |
| Biotin | - | |
| Ascorbic acid | Tr | |
misc
| Water | 68.8g/100g |
| Ash | 2.7g/100g |
| Salt equivalents | 2.3g/100g |
Remarks
Recipe: tofu 2, surimi 1
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