Mixed rye and wheat flour

Food number: 189
Food type: Food
Processing method: Mixed
Ingredient class: Rye
Food use class: Breakfast cereals
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		4%
protein, total		12%
carbohydrate, available		79%
alcohol		0%
fibre, total		5%
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		2%
starch, total		77%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	1354 (324)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	62.7	g	calculated as recipe	value created within host-system
fat, total	1.6	g	calculated as recipe	value created within host-system
protein, total	9.5	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	61.3	g	calculated as recipe	value created within host-system
sugars, total	1.4	g	calculated as recipe	value created within host-system
sucrose	0.6	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	0.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	8.7	g	calculated as recipe	value created within host-system
fibre, water-insoluble	7.0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.6	g	calculated as recipe	value created within host-system
glucose	0.2	g	calculated as recipe	value created within host-system
maltose	0.4	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	0.9	g	calculated as recipe	value created within host-system
fatty acids, total	0.8	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	0.5	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)	486	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	53	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 as recipe	value created within host-system
sterols, total	72.4	mg	calculated as recipe	value created within host-system
Minerals
sodium	4.5	mg	calculated as recipe	value created within host-system
salt	11.5	mg	calculated as recipe	value created within host-system
potassium	325.0	mg	calculated as recipe	value created within host-system
magnesium	67.5	mg	calculated as recipe	value created within host-system
calcium	21.5	mg	calculated as recipe	value created within host-system
phosphorus	225.5	mg	calculated as recipe	value created within host-system
iron, total	3.1	mg	calculated as recipe	value created within host-system
zinc	2.0	mg	calculated as recipe	value created within host-system
iodide (iodine)	7.5	µg	calculated as recipe	value created within host-system
selenium, total	5.2	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	120.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.4	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	0.7	mg	summation from constituent components	value created within host-system
vitamin K, total	3.45	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)	44.5	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.5	mg	calculated as recipe	value created within host-system
riboflavine	0.10	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.20	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)	0.14	mg	calculated as recipe	value created within host-system
carotenoids, total	112.0	µg	summation from constituent components	value created within host-system

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