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Biscuit, sweet, with oats, chocolate covered

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 3 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 2048 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 489 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 24.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 10.8 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C12:0 0.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C14:0 0.16 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C16:0 8.53 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:0 3.2 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Transunsaturated fatty acids 0.7 g 20 Estimated value.
Cis-mono unsaturated fatty acids 9.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C16:1 sum 0.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:1 sum 8.72 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids 2.4 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C18:2n-6 2.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:3n-3 0.05 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:5n-3 (EPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:5n-3 (DPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:6n-3 (DHA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.05 g 73m Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-6 2.04 g 74m Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cholesterol 4 mg 20 Estimated value.
Carbohydrate, glycemic 58.6 g 20 Estimated value.
Starch 28.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Mono+Di saccharides 30.4 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sugar, added 28 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Dietary fibre 4.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Protein 7.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0.5 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 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Beta-carotene 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin D 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin E 2.3 alfa-TE 20 Estimated value.
Thiamin 0.18 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.11 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 0.8 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.11 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Folate 10 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 95 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 1.8 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 190 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 255 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Magnesium 65 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 1.2 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 3 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Copper 0.2 mg 20 Estimated value.
Phosphorus 171 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iodine 11.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0203 Cookie (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1219 Oat
C0134 Seed, skin removed
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0174 Hydrogenated
H0231 Chocolate or cocoa added
H0263 Vegetable fat or oil added
H0351 Chemical leavening agent added
H0355 Chocolate coated or covered
H0749 White sugar 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