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Espresso, singel

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 98 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 37 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 9 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0 g 93 KBS (2019), University of Oslo
Saturated fatty acids 0 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0 g 93 KBS (2019), University of Oslo
C14:0 0 g 93 KBS (2019), University of Oslo
C16:0 0 g 93 KBS (2019), University of Oslo
C18:0 0 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0 g 93 KBS (2019), University of Oslo
C18:1 sum 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 0 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 0 g 93 KBS (2019), University of Oslo
C18:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-6 0 g 93 KBS (2019), University of Oslo
C20:4n-3 0 g 93 KBS (2019), University of Oslo
C20:4n-6 0 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 0 g 93 KBS (2019), University of Oslo
Cholesterol 0 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 1.3 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 93 KBS (2019), University of Oslo
Mono+Di saccharides 1.3 g 93 KBS (2019), University of Oslo
Sugar, added 0 g 93 KBS (2019), University of Oslo
Dietary fibre 0 g 93 KBS (2019), University of Oslo
Protein 0.9 g 93 KBS (2019), University of Oslo
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 93 KBS (2019), University of Oslo
Beta-carotene 0 µg 93 KBS (2019), University of Oslo
Vitamin D 0 µg 93 KBS (2019), University of Oslo
Vitamin E 0 mg-ATE 93 KBS (2019), University of Oslo
Thiamin 0 mg 93 KBS (2019), University of Oslo
Riboflavin 0 mg 93 KBS (2019), University of Oslo
Niacin 0 mg 93 KBS (2019), University of Oslo
Vitamin B6 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Folate 0 µg 93 KBS (2019), University of Oslo
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 9 mg 93 KBS (2019), University of Oslo
Iron 0 mg 93 KBS (2019), University of Oslo
Sodium 0 mg 93 KBS (2019), University of Oslo
Potassium 0 mg 93 KBS (2019), University of Oslo
Magnesium 35 mg 93 KBS (2019), University of Oslo
Zinc mg 10 Missing value, content not known.
Selenium 0 µg 93 KBS (2019), University of Oslo
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine 3 µg 93 KBS (2019), University of Oslo

Classifications

LanguaL coding of the food
LanguaL Classification
A0268 STEEPED BEVERAGE (US CFR)
A0845 COFFEE, TEA, COCOA OR INFUSION (EUROFIR)
B1305 COFFEE
C0132 SEED, SKIN REMOVED, GERM PRESENT
E0123 LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
F0014 FULLY HEAT-TREATED
G0036 STEEPED
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