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Casserole mix, with rice, powder

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 11 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1566 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 370 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 4.5 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Saturated fatty acids 0.5 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
C12:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 1.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 1.88 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.21 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 71 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 57 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 14 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 5 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Protein 9 g 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Salt 5.2 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 µg-RE 10 Missing value, content not known.
Retinol 0 µg 20 Estimated value.
Beta-carotene µg 10 Missing value, content not known.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E mg-ATE 10 Missing value, content not known.
Thiamin 0.4 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.15 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin mg 10 Missing value, content not known.
Vitamin B6 mg 10 Missing value, content not known.
Folate µg 10 Missing value, content not known.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C mg 10 Missing value, content not known.
Calcium 100 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iron 1.6 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 2080 mg 114a Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Potassium 900 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 44 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 0.9 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium µg 10 Missing value, content not known.
Copper mg 10 Missing value, content not known.
Phosphorus mg 10 Missing value, content not known.
Iodine µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0125 GRAIN OR STARCH PRODUCT (US CFR)
A0853 SPICE, CONDIMENT OR OTHER INGREDIENT (EUROFIR)
B1322 RICE
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0104 WHOLE AND PIECES
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0146 STARCH ADDED
H0151 SPICE OR HERB ADDED
H0212 VEGETABLE ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0197 BAG, SACK OR POUCH
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Foods in Powder base, dry

Food Groups