Yeast dough for pies, gluten-free with wheat starch and milk

Food number: 31744
Food type: Dish
Processing method: Baked in oven
Ingredient class: Dish
Food use class: Sweet bakery
Edible proportion: 100%
Reference: 913
Special diets
Food portions

Total energy content is divided into
fat, total		21%
protein, total		6%
carbohydrate, available		73%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		9%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		8%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		21%
starch, total		53%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	1309 (313)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	56.2	g	calculated as recipe	value created within host-system
fat, total	7.4	g	calculated as recipe	value created within host-system
protein, total	4.4	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	<0.1	g	calculated as recipe	value created within host-system
starch, total	40.6	g	calculated as recipe	value created within host-system
sugars, total	16.1	g	calculated as recipe	value created within host-system
sucrose	10.6	g	calculated as recipe	value created within host-system
lactose	5.5	g	calculated as recipe	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.6	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.2	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	< 0.1	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	<0.1	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	7.2	g	calculated as recipe	value created within host-system
fatty acids, total	7.0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	3.0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	2.7	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	1.1	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)	718	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	277	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)	4	mg	calculated as recipe	value created within host-system
cholesterol (GC)	21.7	mg	calculated as recipe	value created within host-system
sterols, total	21.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	251.8	mg	calculated as recipe	value created within host-system
salt	641.5	mg	calculated as recipe	value created within host-system
potassium	201.4	mg	calculated as recipe	value created within host-system
magnesium	14.6	mg	calculated as recipe	value created within host-system
calcium	144.6	mg	calculated as recipe	value created within host-system
phosphorus	121.6	mg	calculated as recipe	value created within host-system
iron, total	0.2	mg	calculated as recipe	value created within host-system
zinc	0.7	mg	calculated as recipe	value created within host-system
iodide (iodine)	26.5	µg	calculated as recipe	value created within host-system
selenium, total	3.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	65.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	32.6	µg	calculated as recipe	value created within host-system
vitamin D	0.4	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.7	mg	calculated as recipe	value created within host-system
vitamin K, total	4.81	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0.6	mg	calculated as recipe	value created within host-system
folate (HPLC)	34.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.5	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	0.29	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.05	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.4	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	43.1	µg	calculated as recipe	value created within host-system

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