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Berliner, filled dougnut

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 17 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1835 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 439 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 23.2 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 2.98 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 3.79 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 8.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 7.94 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.51 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 0.02 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) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.54 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 63 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 49.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 29.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 20 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 18.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 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 34 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 34 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.7 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 4.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1 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 43 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 239 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 147 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 21 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 117 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 8.1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0248 Doughnut (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
G0029 Deep-fried
H0122 Jelly, jam or preserve added
H0184 Milk added
H0186 Egg added
H0207 Filled or stuffed
H0256 Carbohydrate fermented
H0354 Sugar coated or covered
H0753 Yeast 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

Food Groups