Sal-ammoniac

Food number: 12
Food type: Food
Processing method: Industrial
Ingredient class: Non-chocolate confectionery
Food use class: Confectionery
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		1%
protein, total		0%
carbohydrate, available		86%
alcohol		0%
fibre, total		13%
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		0%

Percentage of energy from carbohydrates
sugars, total		45%
starch, total		41%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1240 (296)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	63.0	g	summation from constituent components	value created within host-system
fat, total	0.2	g	calculated on component profile	food label, product information
protein, total	0.1	g	calculated on component profile	food label, product information
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	estimated according to logical deduction	value created within host-system
starch, total	30.0	g	calculated on component profile	food label, product information
sugars, total	33.0	g	summation from constituent components	value created within host-system
sucrose	33.0	g	calculated on component profile	food label, product information
lactose	0	g	imputed/estimated, generic	value created within host-system
fructose	0	g	imputed/estimated, generic	value created within host-system
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	20.0	g	calculated on component profile	food label, product information
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	0	g	imputed/estimated, generic	value created within host-system
maltose	0	g	imputed/estimated, generic	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.1	g	summation from constituent components	value created within host-system
fatty acids, total	0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.1	g	calculated on component profile	food label, product information
fatty acids, total monounsaturated cis	0	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	0	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	estimated according to logical deduction	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	estimated according to logical deduction	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	estimated according to logical deduction	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	estimated according to logical deduction	value created within host-system
cholesterol (GC)	0	mg	estimated according to logical deduction	value created within host-system
sterols, total	1.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	160.0	mg	calculated on component profile	food label, product information
salt	407.7	mg	summation from constituent components	value created within host-system
potassium	50.0	mg	other method type	food composition table	21
magnesium	25.0	mg	other method type	food composition table	21
calcium	31.0	mg	other method type	food composition table	21
phosphorus	26.0	mg	other method type	food composition table	21
iron, total	1.8	mg	other method type	food composition table	21
zinc	0.1	mg	other method type	food composition table	21
iodide (iodine)	12.0	µg	imputed/estimated, generic	value created within host-system
selenium, total	1.0	µg	imputed/estimated, generic	value created within host-system
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	estimated according to logical deduction	value created within host-system
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	calculated from related food	value created within host-system
vitamin C (ascorbic acid)	0	mg	estimated according to logical deduction	value created within host-system
folate (HPLC)	0	µg	other method type	food composition table	191
niacin equivalents, total	0	mg	other method type	food composition table	391
niacin, preformed (nicotinic acid + nicotinamide)	0	mg	imputed/estimated from related food	value created within host-system
riboflavine	0	mg	other method type	food composition table	391
thiamin (vitamin B1)	0	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	191
vitamers pyridoxine (hydrochloride)	0	mg	summation from constituent components	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

Share |

Feedback |