Malt loaf, with raisins
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 33 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 1157 | 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 | 274 | 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 | 3 | g | MI0002 | EuroFIR recipe calculation procedure |
Saturated fatty acids | 1.1 | g | MI0002 | EuroFIR recipe calculation procedure |
C12:0 | 0.13 | g | MI0002 | EuroFIR recipe calculation procedure |
C14:0 | 0.14 | g | MI0002 | EuroFIR recipe calculation procedure |
C16:0 | 0.46 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:0 | 0.22 | g | MI0002 | EuroFIR recipe calculation procedure |
Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
Cis-mono unsaturated fatty acids | 0.9 | g | MI0002 | EuroFIR recipe calculation procedure |
C16:1 sum | 0.04 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:1 sum | 0.86 | g | MI0002 | EuroFIR recipe calculation procedure |
Cis-poly unsaturated fatty acids | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:2n-6 | 0.56 | g | MI0002 | EuroFIR recipe calculation procedure |
C18:3n-3 | 0.11 | 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 | 0.11 | g | MI0002 | EuroFIR recipe calculation procedure |
Cis-poly unsaturated fatty acids, n-6 | 0.55 | g | MI0002 | EuroFIR recipe calculation procedure |
Cholesterol | 2 | mg | MI0002 | EuroFIR recipe calculation procedure |
Carbohydrate, glycemic | 52.8 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 38.4 | g | MI0002 | EuroFIR recipe calculation procedure |
Mono+Di saccharides | 14.4 | g | MI0002 | EuroFIR recipe calculation procedure |
Sugar, added | 6.9 | g | MI0002 | EuroFIR recipe calculation procedure |
Dietary fibre | 5 | g | MI0002 | EuroFIR recipe calculation procedure |
Protein | 6.3 | g | MI0002 | EuroFIR recipe calculation procedure |
Salt | 0.3 | 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 | 22 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 21 | µg | MI0002 | EuroFIR recipe calculation procedure |
Beta-carotene | 12 | µg | MI0002 | EuroFIR recipe calculation procedure |
Vitamin D | 0.3 | µg | MI0002 | EuroFIR recipe calculation procedure |
Vitamin E | 0.4 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
Thiamin | 0.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
Riboflavin | 0.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
Niacin | 1.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
Vitamin B6 | 0.09 | mg | MI0002 | EuroFIR recipe calculation procedure |
Folate | 33 | 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 | 49 | mg | MI0002 | EuroFIR recipe calculation procedure |
Iron | 2.4 | mg | MI0002 | EuroFIR recipe calculation procedure |
Sodium | 122 | mg | MI0002 | EuroFIR recipe calculation procedure |
Potassium | 235 | mg | MI0002 | EuroFIR recipe calculation procedure |
Magnesium | 29 | mg | MI0002 | EuroFIR recipe calculation procedure |
Zinc | 2.4 | mg | MI0002 | EuroFIR recipe calculation procedure |
Selenium | 3 | µg | MI0002 | EuroFIR recipe calculation procedure |
Copper | 0.14 | mg | MI0002 | EuroFIR recipe calculation procedure |
Phosphorus | 105 | mg | MI0002 | EuroFIR recipe calculation procedure |
Iodine | 3 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
LanguaL | Classification |
---|---|
A0210 | CAKE (US CFR) |
A0821 | FINE BAKERY WARE (EUROFIR) |
B1201 | COW |
C0235 | MILK |
E0151 | SOLID |
F0014 | FULLY HEAT-TREATED |
G0005 | BAKED OR ROASTED |
H0151 | SPICE OR HERB ADDED |
H0186 | EGG ADDED |
H0256 | CARBOHYDRATE FERMENTED |
H0319 | WHEAT ADDED |
H0337 | RYE ADDED |
H0753 | YEAST 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 |
Foods in Yeast cake, griddle cake, waffle
- Flatbread, soft, Norwegian, lefse, thick, no filling
- Flatbread, soft, Norwegian, lefse, thick, filled, industrially made
- Waffles, with egg and whole milk
- Waffles, with cream or sour cream, without eggs
- Sweet bun, whole milk
- Cake, yeast, sweet
- Cake, yeast, with dried fruit, Norwegian Christmas cake
- Yeast ring, sweet, with dried fruit
- Sweet bun, with custard, icing and desiccated coconut
- Malt loaf, with raisins
- Danish pastry, with custard filling
- Sweet bun, low-fat milk
- Cinnamon roll, home-made
- Berliner, filled dougnut
- Sweet bun, with raisins, industrially made
- Sweet bun, industrially made
- Waffles, with egg and low-fat milk
- Sweet bun, gluten-free, low-fat milk
- Waffles, with egg and skimmed milk
- Waffles, prepared from powder, Toro
- Sweet bun, skimmed milk
- Danish pastry ring, filled with minced almonds
- Waffles, with egg and low-fat milk, no fat added
- Croissant, plain, industrially made
- Flatbread, soft, Norwegian, filled, industrially made, Vestlandslefsa
- Cinnamon roll, sugar coated, industrially made
- Cinnamon roll, with custard and icing, industrially made
- Danish pastry, filled with jam, industrially made
- Waffles, coarse
- Saffron buns
- Griddle cake, Norwegian, svele
- Sweet bun, with chocolate
- Waffles, gluten free, prepared from powder, Toro
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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