Jump to content

Cookie, Christmas, brune pinner

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 9 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1993 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 476 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 23.2 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 11.9 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.53 g MI0002 EuroFIR recipe calculation procedure
C14:0 1.76 g MI0002 EuroFIR recipe calculation procedure
C16:0 5.58 g MI0002 EuroFIR recipe calculation procedure
C18:0 2 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.5 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.45 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 6.33 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.8 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.54 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.1 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 0.03 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) 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.11 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.4 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 87 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 23.6 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 34.9 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 34.1 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 7.2 g MI0002 EuroFIR recipe calculation procedure
Salt 0.7 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 161 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 154 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 88 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 2.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2.8 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.11 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 12 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 1 mg MI0002 EuroFIR recipe calculation procedure
Calcium 39 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 296 mg MI0002 EuroFIR recipe calculation procedure
Potassium 138 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 32 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 4 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.14 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 108 mg MI0002 EuroFIR recipe calculation procedure
Iodine 10 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0203 COOKIE (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0140 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0136 SUGAR OR SUGAR SYRUP ADDED
H0177 NUT OR SEED ADDED
H0186 EGG ADDED
H0271 BUTTER 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

Food Groups