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Breakfast cereal, wheat, barley, rye, oat, no sugar, 4-korn

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 14 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1398 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 331 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 2.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.4 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.39 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.01 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.6 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.07 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.07 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 58.4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 57.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 13 g MI0002 EuroFIR recipe calculation procedure
Protein 11.2 g MI0002 EuroFIR recipe calculation procedure
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
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 MI0002 EuroFIR recipe calculation procedure
Beta-carotene 1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.6 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.43 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Niacin 3.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.21 mg MI0002 EuroFIR recipe calculation procedure
Folate 34 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 37 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 1 mg MI0002 EuroFIR recipe calculation procedure
Potassium 397 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 103 mg MI0002 EuroFIR recipe calculation procedure
Zinc 2.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 4 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.41 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 347 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0258 BREAKFAST CEREAL (US CFR)
A0816 BREAKFAST CEREAL (EUROFIR)
B1312 WHEAT
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0150 WHOLE, NATURAL SHAPE
F0003 NOT HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0239 ROLLED
H0322 OAT ADDED
H0323 BARLEY ADDED
H0337 RYE ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0154 PAPERBOARD CONTAINER WITH WINDOW
M0213 BOX
N0036 PLASTIC
N0039 PAPER OR PAPERBOARD
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups