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Chapatis, made with wholemeal flour

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 34 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 993 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 235 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.92 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 40.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 39.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 8.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.7 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.39 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 3.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 276 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 309 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 87 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 277 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.8 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0819 Flatbread (EUROFIR)
B1312 Wheat
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0008 Griddled
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0026 Human, consumer group
Z0109 Home prepared

Food Groups