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Breakfast cereal, puffed oat, Jippi Havreputer

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 2 g 20 Estimated value.
Kilojoules 1702 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 403 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 5.7 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 1.1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.75 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 1.9 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.97 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.9 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
C18:2n-6 1.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.91 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Carbohydrate, glycemic 71.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 59.6 g 20 Estimated value.
Mono+Di saccharides 12.1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 9.5 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Dietary fibre 8 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 12.2 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 0.5 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 0 µg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.6 mg-ATE 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Thiamin 0.35 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Riboflavin 0.11 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Niacin 1.1 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Vitamin B6 0.19 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Folate 24 µg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Calcium 41 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Iron 3.8 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Sodium 200 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Potassium 332 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Magnesium 101 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Zinc 2.4 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Selenium 1 µg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Copper 0.33 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Phosphorus 324 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
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)
B1219 COMMON OAT
C0134 SEED, SKIN REMOVED
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0138 WATER REMOVED
H0158 SUCROSE ADDED
H0268 PUFFED
H0318 BRAN ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0156 PAPERBOARD CONTAINER
M0166 PLASTIC BAG OR POUCH
N0039 PAPER OR PAPERBOARD
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Breakfast cereals, muesli

Food Groups