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Coffee, infusion

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 100 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 3 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 1 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 0 g 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Saturated fatty acids 0 g 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0 g 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
C18:2n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-6 0 g 20 Estimated value.
Cholesterol 0 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 0.1 g 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Salt 0 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 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 mg-ATE 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Thiamin 0.01 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Riboflavin 0.08 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Niacin 0.2 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Vitamin B6 0 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Folate 0 µg 20 Estimated value.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 4 mg 20 Estimated value.
Iron 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Sodium 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Potassium 99 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Magnesium 1 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Zinc 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Selenium 0 µg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Copper 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Phosphorus 8 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Iodine 3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0268 STEEPED BEVERAGE (US CFR)
A0845 COFFEE, TEA, COCOA OR INFUSION (EUROFIR)
B1305 COFFEE
C0132 SEED, SKIN REMOVED, GERM PRESENT
E0123 LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
F0014 FULLY HEAT-TREATED
G0036 STEEPED
H0259 REHYDRATED
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

Foods in Water, coffe, tea

Food Groups