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Breakfast cereal, chocolate flavoured, Coco Pops Crunchers

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 6 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1611 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 381 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 2.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.37 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C14:0 0.12 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C16:0 0.39 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:0 0.56 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Transunsaturated fatty acids 0 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Cis-mono unsaturated fatty acids 0.7 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:1 sum 0.49 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 0.14 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:5n-3 (EPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:5n-3 (DPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:6n-3 (DHA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0 g 73m Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-6 0.14 g 74m Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 78 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 49 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 29 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 29 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 9 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 3 µg 20 Estimated value.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.6 mg-ATE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.18 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.04 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 1.2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.06 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 15 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 23 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 1.8 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sodium 310 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 430 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Magnesium 40 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Zinc 1 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Selenium 3 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.39 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 100 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0258 BREAKFAST CEREAL (US CFR)
A0816 BREAKFAST CEREAL (EUROFIR)
B1379 FIELD CORN
C0155 SEED
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0158 SUCROSE ADDED
H0231 CHOCOLATE OR COCOA ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0156 PAPERBOARD CONTAINER
M0172 PLASTIC CONTAINER
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Breakfast cereals, muesli

Food Groups