foodsel.com

• Food A-Z
• Health
• Diary
• Users
• Inbox

• Groups
• Manufacturers
• Nutrients
• A-Z

Forks weren't widely used in the United States until the 1800s

Rolls, dinner, whole-wheat
» Baked Products

Nutrient Amount per 135.0g Proximates Water 44.69 g Energy 359 kcal Energy 1503 kj Protein » 11.74 g Essential amino acids Tryptophan 0.181 g Threonine 0.351 g Isoleucine 0.450 g Leucine 0.811 g Lysine 0.359 g Methionine 0.186 g Phenylalanine 0.556 g Valine 0.544 g Histidine 0.275 g Non-essential amino acids Cystine 0.265 g Tyrosine 0.354 g Arginine 0.549 g Alanine 0.424 g Aspartic acid 0.625 g Glutamic acid 3.634 g Glycine 0.468 g Proline 1.206 g Serine 0.559 g Total lipid (fat) » 6.34 g Fatty acids, total saturated » 1.129 g 8:0, Octanoic, Caprylic 0.015 g 12:0, Dodecanoic, Lauric 0.001 g 14:0, Tetradecanoic, Myristic 0.018 g 16:0, Hexadecanoic, Palmitic 0.892 g 18:0, Octadecanoic, Stearic 0.190 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 1.619 g 16:1 undifferentiated, Hexadecenoic, Palmitoleic 0.035 g 18:1 undifferentiated, Octadecenoic, Oleic 1.584 g Fatty acids, total polyunsaturated » 2.917 g 18:2 undifferentiated, Octadecadienoic, Linoleic 2.751 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.163 g 20:4 undifferentiated, Eicosatetraenoic, Arachidonic 0.001 g Ash 3.10 g Total carbohydrate » 68.98 g Fiber, total dietary 10.1 g Digestable carbohydrates » Sugars, total 11.42 g Minerals Calcium, Ca 143 mg Iron, Fe 3.27 mg Magnesium, Mg 115 mg Phosphorus, P 302 mg Potassium, K 367 mg Sodium, Na 645 mg Zinc, Zn 2.71 mg Copper, Cu 0.323 mg Manganese, Mn 3.102 mg Selenium, Se 66.7 mcg Vitamins Vitamin B1 (Thiamin) 0.335 mg Vitamin B2 (Riboflavin) 0.205 mg Niacin 4.964 mg Pantothenic acid 0.660 mg Vitamin B-6 0.263 mg Folate, total 41 mcg Folate, food 41 mcg Folate, DFE 41 mcg Choline, total 35.8 mg Vitamin E (alpha-tocopherol) 1.22 mg Vitamin K (phylloquinone) 2.7 mcg Other Lutein + zeaxanthin 155 mcg

Nederlands | Contact Us | Terms of Service | Privacy Policy
Copyright © IntenCT 2008 — All rights reserved