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Biscuit, sweet, with oats, chocolate covered

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 6 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2048 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 489 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 24.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 10.8 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C12:0 0.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C14:0 0.16 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C16:0 8.53 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:0 3.2 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Transunsaturated fatty acids 0.7 g 20 Estimated value.
Cis-mono unsaturated fatty acids 9.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C16:1 sum 0.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:1 sum 8.72 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids 2.4 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C18:2n-6 2.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:3n-3 0.05 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:5n-3 (EPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:5n-3 (DPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:6n-3 (DHA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.05 g 73m Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-6 2.04 g 74m Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cholesterol 4 mg 20 Estimated value.
Carbohydrate, glycemic 58.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 28.2 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 30.4 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 28 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 4 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Protein 7.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0.5 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 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Beta-carotene 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin D 0 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin E 2.3 mg-ATE 20 Estimated value.
Thiamin 0.18 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.11 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 0.8 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.11 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Folate 10 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 95 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 1.8 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 190 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 255 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Magnesium 65 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 1.2 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 3 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Copper 0.2 mg 20 Estimated value.
Phosphorus 171 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iodine 12 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0203 COOKIE (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1219 COMMON OAT
C0134 SEED, SKIN REMOVED
E0140 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0174 HYDROGENATED
H0231 CHOCOLATE OR COCOA ADDED
H0263 VEGETABLE FAT OR OIL ADDED
H0351 CHEMICAL LEAVENING AGENT ADDED
H0355 CHOCOLATE COATED OR COVERED
H0749 WHITE SUGAR 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
Z0112 FOOD INDUSTRY PREPARED

Foods in Cookies, sweet biscuits, rusks

Food Groups