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Potato snacks, extruded

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 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Kilojoules 2051 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 490 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 25.1 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Saturated fatty acids 10.1 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C12:0 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C14:0 0.25 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C16:0 8.8 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C18:0 1.07 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Transunsaturated fatty acids 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Cis-mono unsaturated fatty acids 9.8 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C16:1 sum 0 g 20 Estimated value.
C18:1 sum 9.8 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Cis-poly unsaturated fatty acids 2.6 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C18:2n-6 2.5 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C18:3n-3 0.12 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C20:3n-3 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C20:3n-6 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C20:4n-3 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C20:4n-6 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C20:5n-3 (EPA) 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C22:5n-3 (DPA) 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
C22:6n-3 (DHA) 0 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Cis-poly unsaturated fatty acids, n-3 0.12 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Cis-poly unsaturated fatty acids, n-6 2.5 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Cholesterol 0 mg 20 Estimated value.
Carbohydrate, glycemic 60 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 60 g 20 Estimated value.
Mono+Di saccharides 0 g 20 Estimated value.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 3 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Protein 4.6 g 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Salt 3.3 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 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 20 Estimated value.
Vitamin E 0.1 mg-ATE 20 Estimated value.
Thiamin 0.25 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Riboflavin 0.08 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Niacin 2.8 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Vitamin B6 0.33 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Folate 69 µg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 10 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Calcium 31 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Iron 1.4 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Sodium 1320 mg 122 Product information, information from nutrition labelling/internet sites, 2015.
Potassium 630 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Magnesium 36 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Zinc 0.7 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Selenium 1 µg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Copper 0.18 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Phosphorus 129 mg 420c National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk
Iodine 2 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)
B1218 POTATO
C0240 ROOT, TUBER OR BULB, WITHOUT PEEL
E0140 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0146 STARCH ADDED
H0151 SPICE OR HERB ADDED
H0263 VEGETABLE FAT OR OIL ADDED
J0001 PRESERVATION METHOD NOT KNOWN
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 Snacks

Food Groups