Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	10.6
Carbohydrate	53.5
Protein	6.7
Dietary fibre	2.0
Alcohol	0.0
Water	27.0

Energy content

Energy content	energiprosent
Fat	27
Carbohydrate	64
Protein	8
Dietary fibre	1
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 1,431 kJ (340 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			27 E%
Carbohydrate			63 E%
Dietary fibre			1 E%
Protein			7 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	Quantity
Vitamin A (RAE)
Vitamin A (RE)	1 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		23 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			10 %
Vitamin B2 (riboflavin)			3 %
Vitamin B3 (niacin)
Niacin equivalents			11 %
Vitamin B6 (pyridoxine)			3 %
Vitamin B9 (folate)			1 %
Vitamin B12 (cobalamin)			2 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			4 %
Sodium (Na)
Potassium (K)			3 %
Magnesium (Mg)			5 %
Phosphorus (P)			16 %

Trace elements	Source	Quantity
Iron (Fe)			5 %
Zinc (Zn)			4 %
Selenium (Se)			1 %
Copper (Cu)			8 %
Iodine (I)			2 %

Classification

Food ID: 05.081

FoodEx2: Scones and similar (A00CM)

Facets
F04 Ingredient	Wheat flour white (A003Y), Traditional margarine (A039D), White sugar (A032J), Cow milk, whole (A02LY)

LanguaL

LanguaL	Classification
A0135	Bakery product, sweetened (US CFR)
A0821	Fine bakery ware (EUROFIR)
B1312	Wheat
C0208	Seed, skin removed, germ removed (ENDOSPERM)
E0152	Divided into pieces
F0014	Fully heat-treated
G0008	Griddled
H0184	Milk added
H0749	White sugar 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

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.

MI0002

EuroFIR recipe calculation procedure

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])

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))

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method indicator	Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Scones and similar (A00CM)

LanguaL

Sources

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

Carbohydrate in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Starch in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C18:1 sum (oleic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Copper (Cu) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C22:6n-3 (docosahexaenoic acid, DHA) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin E in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B3 (niacin) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Phosphorus (P) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B6 (pyridoxine) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B2 (riboflavin) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Salt (NaCl) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B9 (folate) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Protein in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Iron (Fe) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Magnesium (Mg) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Retinol in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Iodine (I) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C20:4n-3 (eicosatetraenoic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Monounsaturated fatty acids in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Sugar, free in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C20:3n-3 (eicosatrienoic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C22:5n-3 (docosapentaenoic acid, DPA) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B1 (thiamin) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin D in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Dietary fibre in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Fat in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin C (askorbic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Niacin equivalents in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Potassium (K) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Sugar, added in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C14:0 (myristic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Trans fatty acids in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin B12 (cobalamin) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Sodium (Na) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Water in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Polyunsaturated fatty acids in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C18:0 (stearic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Saturated fatty acids in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Omega-3 in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Beta-carotene in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Vitamin A (RAE) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C20:5n-3 (eicosapentaenoic acid, EPA) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Zinc (Zn) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Cholesterol in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Selenium (Se) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C16:1 sum (palmitoleic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C20:4n-6 (arachidonic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Omega-6 in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Alcohol in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C12:0 (lauric acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Sugar, total in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C16:0 (palmitic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C18:2n-6 (linoleic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

C18:3n-3 (alpha-linolenic acid) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling

Calcium (Ca) in Flatbread, soft, sweet, Norwegian, lefse, thick, no filling