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Yeast ring, sweet, with dried fruit

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 21 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1486 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 353 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 9.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.87 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 3.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.31 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.44 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 57.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 16.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 15.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.5 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 109 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 106 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 43 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.5 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 45 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 45 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 206 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 213 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 120 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 7.3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0210 Cake (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
H0184 Milk added
H0186 Egg added
H0256 Carbohydrate fermented
H0364 Dried or candied fruit added
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
Z0109 Home prepared

Food Groups