Karelian pasty, wheat crust, filled with rice

Food number: 28949
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		30%
protein, total		11%
carbohydrate, available		58%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		3%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		15%
fatty acids, total polyunsaturated		10%

Percentage of energy from carbohydrates
sugars, total		9%
starch, total		50%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	988 (236)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	34.0	g	calculated on component profile	food label, product information
fat, total	8.0	g	calculated on component profile	food label, product information
protein, total	6.2	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	calculated as recipe	value created within host-system
starch, total	29.0	g	imputed/estimated, generic	food label, product information
sugars, total	5.0	g	calculated on component profile	food label, product information
sucrose	1.2	g	calculated as recipe	value created within host-system
lactose	3.6	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.1	g	calculated on component profile	food label, product information
fibre, water-insoluble	0.9	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.2	g	calculated as recipe	value created within host-system
glucose	<0.1	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	8.4	g	summation from constituent components	value created within host-system
fatty acids, total	8.0	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.9	g	calculated on component profile	food label, product information
fatty acids, total monounsaturated cis	4.0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	2.7	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)	2049	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	603	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)	1.5	mg	calculated as recipe	value created within host-system
sterols, total	59.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	300.0	mg	calculated on component profile	food label, product information
salt	764.4	mg	summation from constituent components	value created within host-system
potassium	174.9	mg	calculated as recipe	value created within host-system
magnesium	19.9	mg	calculated as recipe	value created within host-system
calcium	101.8	mg	calculated as recipe	value created within host-system
phosphorus	108.9	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	0.7	mg	calculated as recipe	value created within host-system
iodide (iodine)	11.9	µg	calculated as recipe	value created within host-system
selenium, total	5.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	77.3	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.4	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	1.7	mg	calculated as recipe	value created within host-system
vitamin K, total	8.85	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0.3	mg	calculated as recipe	value created within host-system
folate (HPLC)	13.1	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	0.16	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)	0.2	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.07	mg	calculated as recipe	value created within host-system
carotenoids, total	40.0	µg	calculated as recipe	value created within host-system

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