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Sweet bun, with raisins, industrially made

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 20 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1502 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 357 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 10.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 1.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.46 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.71 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.2 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 3.9 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 3.88 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.83 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.46 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 0.46 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.85 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 56.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 40 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 16.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 9.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 48 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 162 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 209 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 101 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

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
H0256 Carbohydrate fermented
H0364 Dried or candied fruit added
H0430 Ascorbic acid added (EC/CODEX)
H0749 White sugar added
H0753 Yeast added
J0003 No preservation method used
K0003 No packing medium used
M0166 Plastic bag or pouch
N0036 Plastic
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Food Groups