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Flatbread, soft, Norwegian, lefse, thick, filled, 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 25 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1674 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 400 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 20.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 8.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 2.04 g MI0002 EuroFIR recipe calculation procedure
C14:0 1.27 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.42 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.36 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 7.6 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.11 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 7.33 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 3.4 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.5 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.84 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.84 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.47 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 13 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 47.4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 25.3 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 22.2 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 21.1 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 5.2 g MI0002 EuroFIR recipe calculation procedure
Salt 0.4 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 146 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 141 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 67 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 3.6 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.04 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.04 mg MI0002 EuroFIR recipe calculation procedure
Folate 3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 34 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.4 mg MI0002 EuroFIR recipe calculation procedure
Sodium 167 mg MI0002 EuroFIR recipe calculation procedure
Potassium 105 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 15 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 1 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.06 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 68 mg MI0002 EuroFIR recipe calculation procedure
Iodine 5 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0194 PANCAKE OR WAFFLE (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0023 HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
G0008 GRIDDLED
H0117 FLAVORING OR TASTE INGREDIENT ADDED
H0158 SUCROSE ADDED
H0186 EGG ADDED
H0207 FILLED OR STUFFED
H0272 MARGARINE ADDED
J0100 PRESERVED BY ADDING CHEMICALS
K0003 NO PACKING MEDIUM USED
M0166 PLASTIC BAG OR POUCH
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups