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Baguette, white, bake-off, ready-to-eat

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 34 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 1100 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 260 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 1.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 0.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C12:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 0.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C16:1 sum 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C18:2n-6 0.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 0.04 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 50.6 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 47.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 3.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 2.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 9.9 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Salt 1.1 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 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 0.3 alfa-TE 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.14 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.09 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 0.8 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.04 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 40 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 0 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 25 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 1.1 mg 20 Estimated value.
Sodium 445 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Potassium 126 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 21 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 0.8 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 4 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0.14 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 102 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0256 Carbohydrate fermented
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

Foods in Bread, rolls etc, industry made

Food Groups