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Pancakes, prepared from powder, Toro

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 63 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 667 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 158 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 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 0.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.26 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 0.6 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C16:1 sum 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.81 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 0.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 0.01 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) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.39 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 25 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 28.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 21.9 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 6.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 0.8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 6.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0.2 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 6 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 6 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0.1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 0.4 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.07 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Riboflavin 0.09 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Folate 7 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B12 0.1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 28 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 100 mg 88 Calculated as a standard value of sodium in prepared dishes http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Potassium 90 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 14 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.4 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 4 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.05 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 67 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0194 Pancake or waffle (US CFR)
A0822 Savoury cereal dish (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0153 Whole, shape achieved by forming, thickness <0.3 cm.
F0014 Fully heat-treated
G0008 Griddled
H0148 Water 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

Food Groups