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Scones, coarse, gluten-free

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 36 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1221 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 290 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 8.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 4.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.62 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.65 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.56 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.98 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 2.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.1 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 2.45 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.66 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.22 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 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.61 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 11 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 48 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 44.7 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 3.3 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 5 g MI0002 EuroFIR recipe calculation procedure
Protein 2.3 g MI0002 EuroFIR recipe calculation procedure
Salt 0.9 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 75 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 72 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 37 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.6 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.14 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.35 mg MI0002 EuroFIR recipe calculation procedure
Niacin 2.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.12 mg MI0002 EuroFIR recipe calculation procedure
Folate 13 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 2 mg MI0002 EuroFIR recipe calculation procedure
Calcium 74 mg MI0002 EuroFIR recipe calculation procedure
Iron 5.2 mg MI0002 EuroFIR recipe calculation procedure
Sodium 367 mg MI0002 EuroFIR recipe calculation procedure
Potassium 70 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 10 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.4 mg MI0002 EuroFIR recipe calculation procedure
Selenium 2 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.05 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 252 mg MI0002 EuroFIR recipe calculation procedure
Iodine 11 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 BREAD (US CFR)
A0819 UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR)
B1232 CORN
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0184 MILK ADDED
H0221 FAT OR OIL 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
P0174 GLUTEN FREE CLAIM OR USE

Food Groups