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Waffles, with egg and skimmed milk

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 56 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 886 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 211 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 8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.22 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 1.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 69 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 27.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 19.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 7.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 4.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.5 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 78 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 77 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 19 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 18 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 74 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 188 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 159 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 17 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 160 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 14.6 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)
B1201 Cow
C0235 Milk
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0008 Griddled
H0151 Spice or herb added
H0186 Egg added
H0272 Margarine added
H0319 Wheat added
H0351 Chemical leavening agent 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