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Cookies, sweet, biscotti

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 5 g 91 Water calculated by difference
Kilojoules 1887 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 449 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 15.9 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Saturated fatty acids 1.7 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C12:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C14:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:0 1.31 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:0 0.34 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Transunsaturated fatty acids 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-mono unsaturated fatty acids 9.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:1 sum 0.1 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:1 sum 9.19 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids 3.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:2n-6 3.65 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:3n-3 0.04 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-6 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-6 0.03 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:5n-3 (EPA) 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:5n-3 (DPA) 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:6n-3 (DHA) 0.02 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-3 0.06 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-6 3.75 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cholesterol 54 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Carbohydrate, glycemic 61.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 31.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Mono+Di saccharides 30.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sugar, added 28.5 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Dietary fibre 4.7 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Protein 12.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Salt 0.4 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 24 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 24 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Beta-carotene 7 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin D 0.4 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin E 7 alfa-TE 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Thiamin 0.18 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Riboflavin 0.28 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Niacin 1.4 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B6 0.14 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Folate 25 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B12 0.2 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin C 2 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Calcium 92 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iron 1.9 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sodium 180 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Potassium 300 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Magnesium 79 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Zinc 1.4 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Selenium 6 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Copper 0.4 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Phosphorus 310 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iodine 7.7 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).

Classifications

LanguaL coding of the food
LanguaL Classification
A0203 Cookie (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0136 Sugar or sugar syrup added
H0177 Nut or seed added
H0186 Egg 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