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Saffron buns

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 25 g 91 Water calculated by difference
Kilojoules 1459 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 347 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 10.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Saturated fatty acids 6.2 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C12:0 0.32 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C14:0 0.98 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:0 2.93 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:0 1.1 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Transunsaturated fatty acids 0.2 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-mono unsaturated fatty acids 2.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:1 sum 0.21 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:1 sum 2.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids 0.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:2n-6 0.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:3n-3 0.06 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 0.01 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 0.02 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) 0.01 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:6n-3 (DHA) 0.01 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-3 0.08 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-6 0.62 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cholesterol 45 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Carbohydrate, glycemic 51.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 38.1 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Mono+Di saccharides 13.5 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sugar, added 9.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Dietary fibre 2.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Protein 9.4 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Salt 0.2 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 83 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 79 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Beta-carotene 46 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin D 1.2 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin E 0.9 alfa-TE 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Thiamin 0.47 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Riboflavin 0.22 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Niacin 2.1 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B6 0.11 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Folate 83 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B12 0.3 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin C 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Calcium 56 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iron 0.9 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sodium 92 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Potassium 210 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Magnesium 26 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Zinc 1 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Selenium 5 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Copper 0.1 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Phosphorus 150 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iodine 11 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).

Classifications

LanguaL coding of the food
LanguaL Classification
A0151 Sweet roll or sweet bun (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0136 Sugar or sugar syrup added
H0151 Spice or herb added
H0184 Milk added
H0256 Carbohydrate fermented
H0364 Dried or candied fruit added
H0753 Yeast 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