Ginger nuts
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 3 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 2052 | 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 | 21.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 9.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 1.14 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 1.32 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 3.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 1.99 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 7.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.21 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 6.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 2.21 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.7 | 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 | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 2.15 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 29 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 65.9 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 34.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 31.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 30.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 6.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.6 | 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 | 205 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 197 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 100 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 2.5 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 2.2 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.05 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.6 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.06 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 5 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 36 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 243 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 130 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 22 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.11 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 162 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 4 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0203 | COOKIE (US CFR) |
| A0821 | FINE BAKERY WARE (EUROFIR) |
| B1312 | WHEAT |
| C0208 | SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) |
| E0105 | WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM. |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0146 | STARCH ADDED |
| H0151 | SPICE OR HERB ADDED |
| H0262 | ANIMAL FAT OR OIL ADDED |
| H0280 | SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED |
| H0296 | CREAM ADDED |
| H0351 | CHEMICAL LEAVENING AGENT 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 |
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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