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Cookie, Christmas, Serinakake

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 16 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1863 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 445 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 22.6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 8.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 1.14 g MI0002 EuroFIR recipe calculation procedure
C14:0 1.13 g MI0002 EuroFIR recipe calculation procedure
C16:0 3.23 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.95 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 8.4 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.2 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 8.06 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 3.6 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.75 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.73 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 0.72 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.74 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 64 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 51.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 29.1 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 22.5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 22 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 7.8 g MI0002 EuroFIR recipe calculation procedure
Salt 0.4 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 242 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 233 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 101 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 2.9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 4.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.6 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.06 mg MI0002 EuroFIR recipe calculation procedure
Folate 10 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 26 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.9 mg MI0002 EuroFIR recipe calculation procedure
Sodium 141 mg MI0002 EuroFIR recipe calculation procedure
Potassium 121 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 24 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.6 mg MI0002 EuroFIR recipe calculation procedure
Selenium 4 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.1 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 97 mg MI0002 EuroFIR recipe calculation procedure
Iodine 8 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)
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0186 EGG ADDED
H0272 MARGARINE ADDED
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

Food Groups