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Cookies, 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 9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1784 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 425 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 15.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.61 g
C14:0 0.56 g
C16:0 2.26 g
C18:0 1.18 g
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.12 g
C18:1 sum 5.2 g
Cis-poly unsaturated fatty acids 3.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.31 g
C18:3n-3 0.43 g
C20:3n-3 0 g
C20:3n-6 0.01 g
C20:4n-3 0 g
C20:4n-6 0.04 g
C20:5n-3 (EPA) 0 g
C22:5n-3 (DPA) 0 g
C22:6n-3 (DHA) 0.04 g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.62 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 120 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 60.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 35.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 24.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 4.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 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 172 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 168 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 48 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 2.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.9 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 33 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 44 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 2.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 229 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 201 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 52 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 360 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 10.8 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
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