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Rusk, wholemeal

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 8 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1576 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 374 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 6.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 1.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.29 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.13 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.58 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.38 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 2.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.05 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 2.53 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.66 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 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 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 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.38 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.66 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 0 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 58.9 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 55 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 3.9 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 2.6 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 13 g MI0002 EuroFIR recipe calculation procedure
Protein 12.6 g MI0002 EuroFIR recipe calculation procedure
Salt 2.3 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 35 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 34 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 14 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.57 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.21 mg MI0002 EuroFIR recipe calculation procedure
Niacin 4.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.24 mg MI0002 EuroFIR recipe calculation procedure
Folate 94 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 52 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 926 mg MI0002 EuroFIR recipe calculation procedure
Potassium 459 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 100 mg MI0002 EuroFIR recipe calculation procedure
Zinc 3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 2 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.29 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 308 mg MI0002 EuroFIR recipe calculation procedure
Iodine 2 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 BREAD (US CFR)
A0818 LEAVENED BREAD (EUROFIR)
B1312 WHEAT
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0133 DIVIDED INTO HALVES, QUARTERS OR SEGMENTS
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0138 WATER REMOVED
H0263 VEGETABLE FAT OR OIL ADDED
H0319 WHEAT ADDED
H0753 YEAST ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0197 BAG, SACK OR POUCH
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Food Groups