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Ginger nuts

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 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2115 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 504 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 22.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 1.32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 1.37 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 3.52 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 6.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.16 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 7.22 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.37 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.82 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 0.01 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 0.01 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) 0.01 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 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.93 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 32 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 67.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 36.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 31.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 30.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 6.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.7 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 271 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 262 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 114 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 2.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 11 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 38 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 282 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 124 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 164 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 4.7 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)
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