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Porridge, prepared with rice and whole milk

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 79 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 392 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 93 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 2.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.86 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.64 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 13.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 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 30 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 29 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Beta-carotene 16 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin D 0 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin E 0.1 alfa-TE 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Thiamin 0.06 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.12 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Niacin 0.2 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B6 0.05 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 5 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0.3 µg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin C 1 mg 87a Calculated from estimated loss of vitamins (beta-carotene, retinol, vitamin D, tocopherol, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, vitamin C) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Calcium 72 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 224 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 122 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 88 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 10.9 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0106 Prepared grain or starch product (US CFR)
A0822 Savoury cereal dish (EUROFIR)
B1201 Cow
C0235 Milk
E0110 Semiliquid with solid pieces
F0014 Fully heat-treated
G0018 Boiled and undrained
H0259 Rehydrated
H0321 Rice added
J0001 Preservation method not known
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