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Rusk, white, sweet

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 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1932 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 459 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 15.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.92 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 1.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 5.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 5.85 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.82 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 3.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 10 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 67.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 11.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 7.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 11.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.2 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 109 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 105 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 1.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.31 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 48 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 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 79 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 90 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 242 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 35 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 168 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
A0151 Sweet roll or sweet bun (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0133 Divided into halves, quarters or segments
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0158 Sucrose added
H0256 Carbohydrate fermented
H0263 Vegetable fat or oil added
H0753 Yeast added
J0116 Dehydrated or dried
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