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Muesli bar, energy bar, home-made

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 1953 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 468 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 24.4 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 4.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.01 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.03 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.45 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.5 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 10.4 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.07 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 10.59 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 7.1 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 6.17 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.68 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 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.01 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 0.73 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 6.25 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 16 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 42.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 21.3 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 21.5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 2.5 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 8 g MI0002 EuroFIR recipe calculation procedure
Protein 15.1 g MI0002 EuroFIR recipe calculation procedure
Salt 0.2 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 8 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 7 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 13 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.36 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.18 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.8 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.17 mg MI0002 EuroFIR recipe calculation procedure
Folate 43 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 4 mg MI0002 EuroFIR recipe calculation procedure
Calcium 78 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.8 mg MI0002 EuroFIR recipe calculation procedure
Sodium 84 mg MI0002 EuroFIR recipe calculation procedure
Potassium 494 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 170 mg MI0002 EuroFIR recipe calculation procedure
Zinc 2.8 mg MI0002 EuroFIR recipe calculation procedure
Selenium 5 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.68 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 407 mg MI0002 EuroFIR recipe calculation procedure
Iodine 4 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0135 BAKERY PRODUCT, SWEETENED (US CFR)
A0819 UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR)
B4319 OAT
C0134 SEED, SKIN REMOVED
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0022 HEAT-TREATED
G0004 COOKED BY DRY HEAT
H0149 HONEY ADDED
H0177 NUT OR SEED ADDED
H0227 FLAVORING, SPICE OR HERB ADDED
H0231 CHOCOLATE OR COCOA ADDED
H0364 DRIED OR CANDIED FRUIT ADDED
J0003 NO PRESERVATION METHOD USED
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0109 HOME PREPARED

Food Groups