Jump to content

Muesli, with fruit and nuts, Go'dag Energimüsli

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 8 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Kilojoules 1686 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 401 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 11 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 1.2 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 2.28 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 0.9 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 1.33 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 0.23 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 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 4.8 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 2.41 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.
Cis-poly unsaturated fatty acids 4.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 2.49 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 0.13 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 0.13 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 2.49 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 60 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 43 g 20 Estimated value.
Mono+Di saccharides 17 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 6.7 g 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Dietary fibre 9 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Protein 11 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 0 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 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 6 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 2.6 alfa-TE 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Thiamin 0.4 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 0.8 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Vitamin B6 0.26 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Folate 30 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 5 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Calcium 54 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iron 3 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sodium 4 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 533 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Magnesium 98 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Zinc 2 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Selenium 1 µg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Copper 0.45 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Phosphorus 353 mg 134 Calculated value from in-house recipe (to the Food Composition Table 2014).
Iodine 1.5 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)
B1324 Grain
C0133 Seed, skin present, germ present
E0104 Whole and pieces
F0018 Partially heat-treated
G0001 Cooking method not known
H0138 Water removed
H0152 Grain added
H0177 Nut or seed added
H0239 Rolled
H0364 Dried or candied fruit added
J0116 Dehydrated or dried
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