Cheese doodles

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	35.5
Carbohydrate	47.0
Protein	8.5
Dietary fibre	3.0
Alcohol	0.0
Water	6.0

Energy content

Energy content	energiprosent
Fat	58
Carbohydrate	35
Protein	6
Dietary fibre	1
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 2,279 kJ (547 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			57 E%
Carbohydrate			35 E%
Dietary fibre			1 E%
Protein			6 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity
Vitamin A (RAE)
Vitamin A (RE)		109 RE	14 %
Retinol
Beta-carotene
Vitamin D			0 %
Vitamin E			173 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			2 %
Vitamin B2 (riboflavin)			8 %
Vitamin B3 (niacin)
Niacin equivalents			11 %
Vitamin B6 (pyridoxine)			4 %
Vitamin B9 (folate)			3 %
Vitamin B12 (cobalamin)			5 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			21 %
Sodium (Na)
Potassium (K)			3 %
Magnesium (Mg)			4 %
Phosphorus (P)			43 %

Trace elements	Source	Quantity
Iron (Fe)			1 %
Zinc (Zn)			6 %
Selenium (Se)			0 %
Copper (Cu)			4 %
Iodine (I)			0 %

Classification

Food ID: 12.016

FoodEx2: Corn curls (A00FE)

Facets
F07 Fat-content	30 % fat (A073T)

LanguaL

LanguaL	Classification
A0228	Snack food (US CFR)
A0868	Savoury snack (EUROFIR)
B1232	Corn
C0208	Seed, skin removed, germ removed (ENDOSPERM)
E0140	Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014	Fully heat-treated
G0003	Cooking method not applicable
H0138	Water removed
H0143	Cheese added
H0263	Vegetable fat or oil 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

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

135

Calculated value from in-house recipe (to the Food Composition Table 2015).

136

Calculated value from in-house recipe (to the Food Composition Table 2016).

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

621

Livsmedelsverket. Snacks, sweets and beverages 2022 Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])