Jump to content

Macchiato, single

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 96 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 317 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 76 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 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.25 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 1.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 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 0.03 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 5.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 5.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 20 Estimated value.
Protein 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 46 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 43 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 3.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 7 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 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 162 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 56 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 274 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 61 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 142 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0268 Steeped beverage (US CFR)
A0845 Coffee, tea, cocoa (EUROFIR)
B1305 Coffee
C0132 Seed, skin removed, germ present
E0123 Liquid, low viscosity, with no visible particles
F0014 Fully heat-treated
G0036 Steeped
H0184 Milk added
H0259 Rehydrated
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