Pancakes, low fat milk, fried in soft margarine
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 68 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Kilojoules | 788 | kJ | 60a | Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 187 | kcal | 60b | Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 6 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Saturated fatty acids | 2.2 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Transunsaturated fatty acids | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-mono unsaturated fatty acids | 2.1 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cis-poly unsaturated fatty acids | 1.2 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Cholesterol | 59 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Carbohydrate, glycemic | 25 | g | 63 | Calculated from summation of mono/disaccharides and starch. |
| Starch | 20.6 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Mono+Di saccharides | 4.4 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sugar, added | 0 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Dietary fibre | 1 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Protein | 7.8 | g | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 64 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 62 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Beta-carotene | 19 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin D | 0.8 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin E | 1.4 | alfa-TE | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Thiamin | 0.1 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Riboflavin | 0.21 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Niacin | 0.5 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin B6 | 0.05 | mg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Folate | 14 | µg | 66c | Calculated from estimated loss of vitamins (thiamine, B6, folate) during heat treatment. Check the menu "About the food groups". |
| Vitamin B12 | 0.6 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Vitamin C | 0 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Calcium | 114 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Iron | 0.7 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Sodium | 303 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Potassium | 202 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Magnesium | 23 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Zinc | 0.8 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Selenium | 5 | µg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Copper | 0.06 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
| Phosphorus | 148 | mg | 92 | Calculated value from recipe (to the Food Composition Table 2013). |
Classifications
| LanguaL | Classification |
|---|---|
| A0194 | Pancake or waffle (US CFR) |
| A0822 | Savoury cereal dish (EUROFIR) |
| B1201 | Cow |
| C0235 | Milk |
| E0153 | Whole, shape achieved by forming, thickness <0.3 cm. |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| G0026 | Cooked in small amount of fat or oil |
| H0186 | Egg added |
| H0319 | Wheat added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Foods in Pizza, pie, etc
- Pizza, with meat, frozen, industry made
- Pizza, with pepperoni, frozen, industry made
- Pizza, with meat balls and ham, frozen, industry made
- Pizza, with tomato sauce and cheese
- Meatballs with mushy peas and potatoes, Fjordland
- Steamed salmon with herb sauce, potatoes and baby carrots, Fjordland
- Pork roast with sauerkraut and potatoes, Fjordland
- Pizza topping, no meat, powder base, prepared
- Quiche, with cheese and ham
- Pancakes, low fat milk, fried in soft margarine
- Pancakes, skimmed milk, fried in hard margarine
- Pancakes, skimmed milk, fried without fat
- Pancakes, whole milk, fried in hard margarine
- Pancakes, low fat milk, fried in hard margarine
- Pancakes, prepared from powder, type Toro
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2013
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2013. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
