Karelian pastry filled with carrot and rice, industrial

Food number: 28948
Food type: Dish
Processing method: Baked in oven
Ingredient class: Dish
Food use class: Savoury bakery
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		29%
protein, total		10%
carbohydrate, available		58%
alcohol		0%
fibre, total		3%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		6%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		10%
fatty acids, total polyunsaturated		5%

Percentage of energy from carbohydrates
sugars, total		6%
starch, total		52%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	881 (211)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	30.0	g	calculated on component profile	food label, product information
fat, total	7.0	g	calculated on component profile	food label, product information
protein, total	5.0	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	<0.1	g	calculated as recipe	value created within host-system
starch, total	26.9	g	imputed/estimated, generic	food label, product information
sugars, total	3.1	g	calculated on component profile	food label, product information
sucrose	0.5	g	calculated as recipe	value created within host-system
lactose	0.4	g	calculated on component profile	food label, product information
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	3.3	g	calculated on component profile	food label, product information
fibre, water-insoluble	3.2	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.7	g	calculated as recipe	value created within host-system
glucose	0.3	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	5.4	g	summation from constituent components	value created within host-system
fatty acids, total	5.2	g	summation from constituent components	value created within host-system
fatty acids, total saturated	1.4	g	calculated on component profile	food label, product information
fatty acids, total monounsaturated cis	2.4	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.2	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)	894	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	317	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)	4.0	mg	calculated as recipe	value created within host-system
sterols, total	45.0	mg	calculated as recipe	value created within host-system
Minerals
sodium	400.0	mg	calculated on component profile	food label, product information
salt	1019.2	mg	summation from constituent components	value created within host-system
potassium	298.8	mg	calculated as recipe	value created within host-system
magnesium	31.4	mg	calculated as recipe	value created within host-system
calcium	127.8	mg	calculated as recipe	value created within host-system
phosphorus	149.1	mg	calculated as recipe	value created within host-system
iron, total	0.8	mg	calculated as recipe	value created within host-system
zinc	1.1	mg	calculated as recipe	value created within host-system
iodide (iodine)	14.5	µg	calculated as recipe	value created within host-system
selenium, total	3.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	85.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	129.3	µg	calculated as recipe	value created within host-system
vitamin D	< 0.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.8	mg	calculated as recipe	value created within host-system
vitamin K, total	9.44	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	1.1	mg	calculated as recipe	value created within host-system
folate (HPLC)	23.8	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.7	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	0.22	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.10	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.2	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.10	mg	calculated as recipe	value created within host-system
carotenoids, total	2022.0	µg	calculated as recipe	value created within host-system

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