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Waffles, gluten free, prepared from powder, Toro

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 41 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1183 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 282 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 12.9 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 3.8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.92 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 2.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 4.4 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 1.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.28 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 0.03 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) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.65 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 41 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 38.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 29.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 9.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 8.3 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 0.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 2.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
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 147 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 142 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 56 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 1.7 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 1.3 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.05 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.3 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.03 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 5 µg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0.1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 4 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 48 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.3 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 244 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 100 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 9 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.3 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 6 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 54 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 14.3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0194 Pancake or waffle (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1232 Corn
C0203 Starch
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0008 Griddled
H0148 Water added
H0221 Fat or oil added
H0259 Rehydrated
J0003 No preservation method used
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