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Waffles, coarse

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 51 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 950 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 226 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 8.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 2.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 0.22 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.25 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.62 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-mono unsaturated fatty acids 3.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.27 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 1.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.23 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 0.04 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) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.26 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 1.56 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 113 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 27.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 16.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Mono+Di saccharides 9.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sugar, added 5.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Dietary fibre 2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Protein 8.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Salt 1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 99 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 97 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Beta-carotene 20 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin D 1.5 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin E 2.5 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.17 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.24 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 0.8 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.08 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 28 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 0.7 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin C 1 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Calcium 86 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 1.3 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 389 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 198 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 28 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 1.1 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 7 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.09 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 242 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine 18.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0194 Pancake or waffle (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1201 Cow
C0235 Milk
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0008 Griddled
H0158 Sucrose added
H0186 Egg added
H0221 Fat or oil added
H0319 Wheat 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