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Dear Jay:
My results were very good. I achieved my personal goals.
I’m 15kg lighter, 15.5% body fat, and have increased my muscle weight (not too much, but it’s not my intention to become much bigger.
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Home » Nutritional Information
BISCUIT, SAVOURY CAKE, WITH CORN & SEEDS, SALTED... NUTRITIONAL INFORMATION
Here is the specific information requested. Use this information to assist you in selecting your daily intake of fat, carbohydrates, protein, vitamins and minerals in order to obtain a balanced diet to promote health, vitality and strength.
THINS SESAME REAL FOODS CORN THIN SOY LINSEED
Commercially prepared, round or square, savoury dry cake, made from puffed rice and corn, 5% mixed seeds and salt.
Commercially prepared, round or square, savoury dry cake, made from puffed rice and corn, 5% mixed seeds and salt.
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OVERVIEW
Energy (kJ):
1,573.0 kJ
Energy (cal):
375.9 cal
Protein:
9.6 g
Fat:
5.7 g
-Saturated Fat:
0.8 g
-Mono-Unsaturated Fat:
1.8 g
-Poly-Unsaturated Fat:
2.4 g
-Omega 3 Fat:
0.0 mg
Carbohydrate:
68.9 g
-Complex Carbs:
67.0 g
-Sugar:
2.0 g
Fibre:
3.8 g
Water Content:
6.9 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
Caffeine:
0.0 mg
OTHER INFORMATION
Ingredients:
-
-
Directions:
-
-
GLYCEMIC
Glycemic Index:
-
Glycemic Load:
-
VITAMINS & MINERALS
Sodium:
220.0 mg
Potassium:
158.0 mg
Calcium:
17.0 mg
Phosphorus:
338.0 mg
Magnesium:
123.0 mg
Iron:
1.5 mg
Zinc:
2.0 mg
Aluminium:
- ug
Antimony:
- ug
Arsenic:
- ug
Cadnium:
- ug
Chromium:
- ug
Cobalt:
- ug
Copper:
- mg
Fluoride:
- ug
Iodine:
15.3 ug
Lead:
- ug
Manganese:
- mg
Mercury:
- ug
Molybdenum:
- ug
Nickel:
- ug
Selenium:
- ug
Sulphur:
- mg
Tin:
- ug
Retinol Eq.:
1.0 ug
Retinol:
0.0 ug
Beta-Carotene Eq.:
6.0 ug
Thiamin (B1):
0.1 mg
Riboflavin (B2):
0.1 mg
Niacin (B3) Eq.:
8.2 mg
Niacin (B3):
33.0 mg
Folate:
33.0 mg
Vitamin C:
0.0 mg
Vitamin B5:
- mg
Vitamin B6:
- mg
Vitamin B7:
- ug
Vitamin B12:
- ug
Vitamin D:
0.0 ug
Vitamin E:
0.9 mg
IN-DEPTH ANALYSIS
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The in-depth analysis includes:
- Amino acids
- Fatty acids
- Carbohydrate breakdown
- Organic acids
Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and
Adjunct Professor H. Greenfield and others at the University of New South Wales. Certain
material used in this product has been reproduced with the permission of the Commonwealth
of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and
others at the University of New South Wales and other researchers.
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