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Cookie, macaroon with oats

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 12 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1735 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 413 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 14.4 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.53 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.54 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.22 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.06 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 5.1 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.14 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 4.85 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2.7 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.25 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.38 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.05 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) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.4 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.3 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 93 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 57.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 32.9 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 24.6 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 24 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 5 g MI0002 EuroFIR recipe calculation procedure
Protein 10.8 g MI0002 EuroFIR recipe calculation procedure
Salt 0.5 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 141 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 137 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 47 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2.9 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.24 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.13 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.09 mg MI0002 EuroFIR recipe calculation procedure
Folate 19 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 51 mg MI0002 EuroFIR recipe calculation procedure
Iron 2.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 212 mg MI0002 EuroFIR recipe calculation procedure
Potassium 222 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 56 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.5 mg MI0002 EuroFIR recipe calculation procedure
Selenium 7 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.18 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 320 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)
B1219 COMMON OAT
C0134 SEED, SKIN REMOVED
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0186 EGG ADDED
H0351 CHEMICAL LEAVENING AGENT 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