Waffles, prepared from powder, Toro
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 | 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
- 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.
www.matvaretabellen.no
