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Waffles, prepared from powder, Toro

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 40 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1295 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 309 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 14.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 4.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.49 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.52 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 2.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.68 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 4.7 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 1.74 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.3 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 0.01 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 0.04 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) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 30 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 37.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 28.3 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Mono+Di saccharides 9.5 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 8.3 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 6.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0.6 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 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 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 56 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 1.7 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 1.6 mg-ATE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.09 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.07 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.6 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.03 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 8 µg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 26 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.6 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 229 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 87 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 16 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 5 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.06 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 76 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 14 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)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0008 GRIDDLED
H0148 WATER ADDED
H0221 FAT OR OIL ADDED
H0259 REHYDRATED
J0003 NO PRESERVATION METHOD USED
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

Food Groups