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Breakfast cereal, with berries, Go'dag Blåbærmüsli

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 12 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 1386 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 328 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 2 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 0.4 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.41 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C14:0 0.16 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C16:0 0.24 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:0 0.04 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Transunsaturated fatty acids 0 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Cis-mono unsaturated fatty acids 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:1 sum 0.44 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids 1 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 0.45 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C18:3n-3 0.02 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:3n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-3 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:4n-6 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C20:5n-3 (EPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:5n-3 (DPA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
C22:6n-3 (DHA) 0 g 210 Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.02 g 73m Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
Cis-poly unsaturated fatty acids, n-6 0.45 g 74m Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
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 53.5 g 20 Estimated value.
Mono+Di saccharides 8.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 5.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Dietary fibre 11 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 0.5 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 4 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 45 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 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.34 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Riboflavin 0.1 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Niacin 2.8 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.18 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 28 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 4.2 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sodium 200 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 281 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 70 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 1.7 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 5 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.24 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 228 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
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)
B1313 Rye
C0155 Seed
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
N0039 Paper or paperboard
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups