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Ice cream, dairy, with wafer, chocolate and nuts

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 49 g MI0002 EuroFIR recipe calculation procedure
Kilojoules 1103 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 263 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 12.9 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 6.9 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.24 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.73 g MI0002 EuroFIR recipe calculation procedure
C16:0 3.1 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.84 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 4.2 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.13 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 3.89 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.5 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.54 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.04 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 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.01 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.02 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.07 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.58 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 26 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 32.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 5.6 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 27 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 18.1 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 1 g MI0002 EuroFIR recipe calculation procedure
Protein 3.8 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 93 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 89 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 48 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.9 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.06 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.16 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.3 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.09 mg MI0002 EuroFIR recipe calculation procedure
Folate 6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 104 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.6 mg MI0002 EuroFIR recipe calculation procedure
Sodium 79 mg MI0002 EuroFIR recipe calculation procedure
Potassium 227 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 27 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.6 mg MI0002 EuroFIR recipe calculation procedure
Selenium 0 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.14 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 121 mg MI0002 EuroFIR recipe calculation procedure
Iodine 6 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0227 ICE CREAM (US CFR)
A0789 FROZEN DAIRY DESSERT (EUROFIR)
B1201 COW
C0195 CREAM
E0138 LIQUID, HIGH VISCOSITY, WITH SOLID PIECES
F0018 PARTIALLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0231 CHOCOLATE OR COCOA ADDED
H0306 HOMOGENIZED OR EMULSIFIED
H0749 WHITE SUGAR ADDED
J0136 PRESERVED BY FREEZING
J0151 INGREDIENT PRESERVED BY HEAT TREATMENT
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Dessert, ice cream etc

Food Groups