Potato starch/grain

Food number: 162
Food type: Food
Processing method: No treatment
Ingredient class: Starches
Food use class: Breakfast cereals
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		0%
protein, total		0%
carbohydrate, available		99%
alcohol		0%
fibre, total		1%
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		1%
starch, total		98%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1401 (335)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	81.6	g	summation from constituent components	value created within host-system
fat, total	< 0.1	g	analytical, generic	independent laboratory	274
protein, total	< 0.1	g	analytical, generic	independent laboratory	274
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	estimated according to logical deduction	value created within host-system
starch, total	80.7	g	analytical, generic	independent laboratory	587
sugars, total	0.9	g	summation from constituent components	value created within host-system
sucrose	0.2	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.1	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	1.4	g	calculated, generic	value created within host-system
fibre, water-insoluble	0.7	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.7	g	analytical, generic	independent laboratory	587
glucose	0.5	g	analytical, generic	independent laboratory	587
maltose	0.1	g	analytical, generic	independent laboratory	587
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0	g	summation from constituent components	value created within host-system
fatty acids, total	0	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0	g	summation from constituent components	value created within host-system
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	imputed/estimated, generic	value created within host-system
sterols, total	0	mg	imputed/estimated, generic	value created within host-system
Minerals
sodium	3.7	mg	other method type	food composition table	391
salt	9.4	mg	summation from constituent components	value created within host-system
potassium	60.0	mg	other method type	food composition table	391
magnesium	8.0	mg	other method type	food composition table	391
calcium	18.0	mg	other method type	food composition table	391
phosphorus	80.0	mg	analytical, generic	independent laboratory	274
iron, total	0.6	mg	other method type	food composition table	391
zinc	0.2	mg	other method type	food composition table	391
iodide (iodine)	30.0	µg	other method type	food composition table	391
selenium, total	1.0	µg	analytical, generic	independent laboratory	758
Nitrogen Components
tryptophan	3.0	mg	other method type	food composition table	510
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	imputed/estimated, generic	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	25.0	µg	other method type	food composition table	276
niacin equivalents, total	0.2	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	other method type	food composition table	510
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)	0.01	mg	calculated, generic	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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