Apple pie bun dough with low-fat milk

Food number: 1170
Food type: Dish
Processing method: Baked in oven
Ingredient class: Dish
Food use class: Berry and fruit pies
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		17%
protein, total		10%
carbohydrate, available		71%
alcohol		0%
fibre, total		2%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		8%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		4%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		19%
starch, total		53%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	963 (230)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	40.7	g	calculated as recipe	value created within host-system
fat, total	4.3	g	calculated as recipe	value created within host-system
protein, total	5.4	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	29.8	g	calculated as recipe	value created within host-system
sugars, total	11.0	g	calculated as recipe	value created within host-system
sucrose	8.7	g	calculated as recipe	value created within host-system
lactose	0.7	g	calculated as recipe	value created within host-system
fructose	1.2	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	2.1	g	calculated as recipe	value created within host-system
fibre, water-insoluble	1.5	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.6	g	calculated as recipe	value created within host-system
glucose	0.4	g	calculated as recipe	value created within host-system
maltose	0	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	3.9	g	calculated as recipe	value created within host-system
fatty acids, total	3.7	g	calculated as recipe	value created within host-system
fatty acids, total saturated	2.0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.2	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.6	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	459	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	71	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)	3	mg	calculated as recipe	value created within host-system
cholesterol (GC)	16.3	mg	calculated as recipe	value created within host-system
sterols, total	30.9	mg	calculated as recipe	value created within host-system
Minerals
sodium	84.6	mg	calculated as recipe	value created within host-system
salt	215.6	mg	calculated as recipe	value created within host-system
potassium	126.9	mg	calculated as recipe	value created within host-system
magnesium	12.6	mg	calculated as recipe	value created within host-system
calcium	25.6	mg	calculated as recipe	value created within host-system
phosphorus	67.4	mg	calculated as recipe	value created within host-system
iron, total	0.7	mg	calculated as recipe	value created within host-system
zinc	0.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	11.6	µg	calculated as recipe	value created within host-system
selenium, total	4.6	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	71.1	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	42.2	µg	calculated as recipe	value created within host-system
vitamin D	0.4	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.5	mg	calculated as recipe	value created within host-system
vitamin K, total	3.48	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	2.6	mg	calculated as recipe	value created within host-system
folate (HPLC)	21.2	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.6	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	calculated as recipe	value created within host-system
carotenoids, total	59.0	µg	calculated as recipe	value created within host-system

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