Mixture of rice and rye

Food number: 11522
Food type: Food
Processing method: No treatment
Ingredient class: Other grains
Food use class: Rice
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		2%
protein, total		10%
carbohydrate, available		85%
alcohol		0%
fibre, total		3%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		84%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1455 (348)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	72.5	g	calculated as recipe	value created within host-system
fat, total	1.0	g	calculated as recipe	value created within host-system
protein, total	8.3	g	calculated as recipe	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	71.7	g	calculated as recipe	value created within host-system
sugars, total	0.6	g	calculated as recipe	value created within host-system
sucrose	0.2	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	5.8	g	calculated as recipe	value created within host-system
fibre, water-insoluble	3.6	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.5	g	calculated as recipe	value created within host-system
glucose	0.1	g	calculated as recipe	value created within host-system
maltose	0.2	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.7	g	calculated as recipe	value created within host-system
fatty acids, total	0.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.2	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.2	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.3	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	247	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	45	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated, generic	value created within host-system
sterols, total	45.8	mg	calculated, generic	value created within host-system	400
Minerals
sodium	4.9	mg	calculated as recipe	value created within host-system
salt	12.5	mg	calculated as recipe	value created within host-system
potassium	307.5	mg	calculated as recipe	value created within host-system
magnesium	100.6	mg	calculated as recipe	value created within host-system
calcium	15.4	mg	calculated as recipe	value created within host-system
phosphorus	293.8	mg	calculated as recipe	value created within host-system
iron, total	2.2	mg	calculated as recipe	value created within host-system
zinc	2.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	1.2	µg	calculated as recipe	value created within host-system
selenium, total	2.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	86.7	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.1	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	imputed/estimated, generic	value created within host-system
vitamin E alphatocopherol	0.3	mg	summation from constituent components	value created within host-system
vitamin K, total	1.59	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	30.7	µg	calculated as recipe	value created within host-system
niacin equivalents, total	5.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	3.9	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.37	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0.12	mg	calculated as recipe	value created within host-system
carotenoids, total	54.9	µg	summation from constituent components	value created within host-system

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