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Breakfast cereal, wholemeal wheat, Jippi Frokosttall

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 8 g 20 Estimated value.
Kilojoules 1531 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 362 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 2.6 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 1.6 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.43 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 0.6 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 1.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.9 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
C18:2n-6 0.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.18 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 0.18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.35 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 69.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 56.9 g 20 Estimated value.
Mono+Di saccharides 12.2 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 9.7 g 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Dietary fibre 9 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 11 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 1 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 16 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 0.8 mg-ATE 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Thiamin 0.29 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Riboflavin 0.07 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Niacin 4.3 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Vitamin B6 0.14 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Folate 29 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 27 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Iron 3 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Sodium 180 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Potassium 413 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Magnesium 100 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Zinc 2.3 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Selenium 7 µg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Copper 0.38 mg 107c Data from the industry to the Food Composition Table 2014, calculated value from industrial recipe.
Phosphorus 281 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)
B1312 WHEAT
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0158 SUCROSE ADDED
H0318 BRAN ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0156 PAPERBOARD CONTAINER
M0166 PLASTIC BAG OR POUCH
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups