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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 23 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1578 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 376 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 14.6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 11.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 4.26 g MI0002 EuroFIR recipe calculation procedure
C14:0 1.75 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.07 g MI0002 EuroFIR recipe calculation procedure
C18:0 2 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 2.1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.02 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 2.07 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.32 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.01 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 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.33 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 1 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 55 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.2 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 54.8 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 53.9 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 4.9 g MI0002 EuroFIR recipe calculation procedure
Salt 0.1 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 1 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 1 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 5 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 0.03 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.2 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.04 mg MI0002 EuroFIR recipe calculation procedure
Folate 3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 18 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 44 mg MI0002 EuroFIR recipe calculation procedure
Potassium 154 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 32 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.28 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 59 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0135 BAKERY PRODUCT, SWEETENED (US CFR)
A0839 CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR)
B1012 SUGAR-PRODUCING PLANT
C0157 WHITE SUGAR
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0117 FLAVORING OR TASTE INGREDIENT ADDED
H0185 EGG YOLK ADDED
H0263 VEGETABLE FAT OR OIL ADDED
H0340 COCONUT ADDED
H0355 CHOCOLATE COATED OR COVERED
H0365 WHIPPED EGG WHITE ADDED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups