Rice drink with calcium

Food number: 30212
Food type: Food
Processing method: Industrial
Ingredient class: Rice
Food use class: Vegetable juices
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		19%
protein, total		1%
carbohydrate, available		80%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		13%
fatty acids, total polyunsaturated		4%

Percentage of energy from carbohydrates
sugars, total		38%
starch, total		42%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	199 (47)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	9.4	g	calculated on component profile	food label, product information
fat, total	1.0	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	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	4.9	g	calculated, generic	value created within host-system
sugars, total	4.5	g	summation from constituent components	value created within host-system
sucrose	4.0	g	calculated on component profile	food label, product information
lactose	0	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	0	g	other method type	food composition table	616
fibre, water-insoluble	0	g	estimated according to logical deduction	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	imputed/estimated, generic	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	1.0	g	summation from constituent components	value created within host-system
fatty acids, total	1.0	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	0.7	g	calculated on component profile	food label, product information
fatty acids, total polyunsaturated	0.2	g	calculated on component profile	food label, product information
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	638	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	5	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 on component profile	food label, product information
sterols, total	0	mg	summation from constituent components	value created within host-system
Minerals
sodium	30.0	mg	calculated on component profile	food label, product information
salt	76.4	mg	summation from constituent components	value created within host-system
potassium	36.4	mg	calculated as recipe	value created within host-system
magnesium	15.5	mg	calculated as recipe	value created within host-system
calcium	120.0	mg	calculated on component profile	food label, product information
phosphorus	35.0	mg	calculated as recipe	value created within host-system
iron, total	0.5	mg	calculated as recipe	value created within host-system
zinc	0.2	mg	calculated as recipe	value created within host-system
iodide (iodine)	0.7	µg	calculated as recipe	value created within host-system
selenium, total	3.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	13.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	calculated as recipe	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.7	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	2.8	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.8	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.6	mg	calculated as recipe	value created within host-system
riboflavine	< 0.01	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	< 0.01	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.09	mg	calculated as recipe	value created within host-system
carotenoids, total	0	µg	summation from constituent components	value created within host-system

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