Biscuit, sweet, thin, with oats

Energy in 100 g

1,888 kJ (451 kcal)

Fat →

22 g

Protein →

6.7 g

Carbohydrate →

54.8 g

More biscuit:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 54.8 g
Fat: 22 g
Water: 13 g
Protein: 6.7 g
Dietary fibre: 4 g
Energy content
Carbohydrate: 49 E%
Fat: 43 E%
Protein: 6 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,888 kJ (451 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000222 g43%
CarbohydrateMI018154.8 g49%
Dietary fibreMI00024 g1%
ProteinMI00026.7 g6%
AlcoholMI00020 g0%
WaterMI014213 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000218.6 g
Sugar, totalMI000236.2 g
Sugar, addedMI000235.7 g
Sugar, freeMI000235.7 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI000210.8 g
Trans fatty acidsMI00020.3 g
Monounsaturated fatty acidsMI00026.6 g
Polyunsaturated fatty acidsMI00022.4 g
Omega-3MI00020.4 g
Omega-6MI00021.8 g
CholesterolMI000277 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)MI00021.2 g
C14:0 (myristic acid)MI00021.5 g
C16:0 (palmitic acid)MI00024.3 g
C18:0 (stearic acid)MI00022.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)MI00020.3 g
C18:1 sum (oleic acid)MI00026 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)MI00021.9 g
C18:3n-3 (alpha-linolenic acid)MI00020.4 g
C20:3n-3 (eicosatrienoic acid)MI00020 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)MI00020 g
C20:4n-3 (eicosatetraenoic acid)MI00020 g
C20:4n-6 (arachidonic acid)MI00020 g
C20:5n-3 (eicosapentaenoic acid, EPA)MI00020 g
C22:5n-3 (docosapentaenoic acid, DPA)MI00020 g
C22:6n-3 (docosahexaenoic acid, DHA)MI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325185 µg-RE
Vitamin A (RE)MI0322192 µg-RE25 %
Beta-caroteneMI000285 µg
RetinolMI0002178 µg
Vitamin DMI00022.7 µg27 %
Vitamin EMI00022.1 mg-ATE17 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.17 mg13 %
Vitamin B2 (riboflavin)MI00020.08 mg5 %
Vitamin B3 (niacin)MI00020.3 mg
Niacin equivalentsMI00021.5 mg7 %
Vitamin B6 (pyridoxine)MI00020.06 mg3 %
Vitamin B9 (folate)MI000213 µg4 %
Vitamin B12 (cobalamin)MI00020.2 µg5 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000247 mg4 %
Potassium (K)MI0002154 mg4 %
Sodium (Na)MI0002337 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)MI0002309 mg48 %
Magnesium (Mg)MI000241 mg13 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00021.6 mg14 %
Copper (Cu)MI00020.13 mg14 %
Zinc (Zn)MI00021.1 mg7 %
Selenium (Se)MI00025 µg5 %
Iodine (I)MI00029 µg6 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1012Sugar-producing plant
C0210Sucrose
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0186Egg added
H0263Vegetable fat or oil added
H0322Oat added
H0351Chemical leavening agent added
H0366Flattened
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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