Jump to content

Cheese doodles

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 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2218 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 531 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 30.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.47 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.22 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 8.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 8.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 15.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 15.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 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 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 15.36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 53.4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 50.6 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 2.8 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 2.2 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.1 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 44 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 36 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 92 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 16.5 mg-ATE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 10 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.2 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 97 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 848 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 90 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 34 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.6 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 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 141 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0228 SNACK FOOD (US CFR)
A0868 SAVOURY SNACK (EUROFIR)
B1232 CORN
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0140 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0138 WATER REMOVED
H0143 CHEESE ADDED
H0263 VEGETABLE FAT OR OIL 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 Snacks

Food Groups