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Breakfast cereal, Vita Hjertego' Flerkornsblanding med blåbær og tranebær

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 6 g 20 Estimated value.
Kilojoules 1516 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 360 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 4 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C14:0 0.01 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C16:0 0.63 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:0 0.05 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Transunsaturated fatty acids 0 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Cis-mono unsaturated fatty acids 1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0.01 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:1 sum 1.1 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids 1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 1.5 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:3n-3 0.06 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:3n-3 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:3n-6 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:4n-3 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:4n-6 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:5n-3 (EPA) 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C22:5n-3 (DPA) 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C22:6n-3 (DHA) 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-3 0.06 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-6 1.5 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 62 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 50 g 20 Estimated value.
Mono+Di saccharides 12 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 7.5 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Dietary fibre 18 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 10 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 0.8 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 1 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 11 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1.2 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.25 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Riboflavin 0.09 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 1.4 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.17 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 21 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 30 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 2.4 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Sodium 310 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 430 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Magnesium 40 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Zinc 1 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Selenium 2 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.27 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 100 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0258 Breakfast cereal (US CFR)
A0816 Breakfast cereal (EUROFIR)
B1219 Oat
C0134 Seed, skin removed
E0104 Whole and pieces
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0138 Water removed
H0147 Fruit added
H0318 Bran added
J0116 Dehydrated or dried
K0003 No packing medium used
M0120 Paper bag, sack or pouch
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups