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FCDB ID 0188

Oat flakes

Vločky ovesné

Avena sativa L.

Oat flakes

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1488 kJ
Energy 353 kcal
Fat, total (total lipid) 5.8 g
  Fatty acids, saturated 0.98 g
Carbohydrate, available 55.8 g
  Sugars, total 1.2 g
Protein, total 13.1 g
Salt 0 g

Description of this food by LanguaL codes

A0125 A0457 A0631 A0662 A0729 A0812 A0969 A1240 A1290 B1219 C0155 E0153 F0014 G0003 H0138 H0274 J0116 K0003 M0166 N0036 P0024 R0499

Description of this food by FoodEX2

A00DN

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1488 00012
Energy ENERC kcal 353 00012
Protein, total [NCF:6.25] PROT g 13.1 00012
   Nitrogen, total NT g 2.1 00068
Fat, total (total lipid) [FACF:0.940] FAT g 5.8 00068
Carbohydrate, total CHOT g 68.5 00012
   Carbohydrate, available CHO g 55.8 00012
   Fibre, total dietary FIBT g 12.7 00068
Water WATER g 10.9 00068
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.7 00068
Vitamins        
Vitamin B1, thiamin THIA mg 0.54 00020
Vitamin B2, riboflavin RIBF mg 0.54 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00002
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00002
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.75 00012
   alpha - tocopherol TOCPHA mg 0.75 00004
Minerals        
Sodium NA mg 1 00068
Magnesium MG mg 128 00020
Phosphorus P mg 389 00020
Potassium K mg 346 00020
Calcium CA mg 57 00020
Iron FE mg 4.4 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.2 00012
   Fructose FRUS g 0.1 00068
   Glucose GLUS g 0 00068
   Lactose LACS g 0 00068
   Maltose MALS g 0 00068
   Saccharose SUCS g 1.1 00068
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.98 00012
   C 4:0 F4:0 g 0 00068
   C 6:0 F6:0 g 0 00068
   C 8:0 F8:0 g 0 00068
   C 10:0 F10:0 g 0 00068
   C 12:0 F12:0 g 0 00068
   C 13:0 F13:0 g 0 00068
   C 14:0 F14:0 g 0.01 00068
   C 15:0 F15:0 g 0 00068
   C 16:0 F16:0 g 0.89 00068
   C 17:0 F17:0 g 0 00068
   C 18:0 F18:0 g 0.07 00068
   C 20:0 F20:0 g 0.01 00068
   C 22:0 F22:0 g 0 00068
Fatty acids, monounsaturated FAMS g 2.22 00012
   C 14:1 F14:1CN5 g 0 00068
   C 16:1 F16:1CN7 g 0.01 00068
   C 17:1 F17:1 g 0 00068
   C 18:1, n-9 F18:1CN9 g 2.16 00068
   C 20:1, n-11 F20:1CN11 g 0.05 00068
   C 22:1, n-9 F22:1CN9 g 0 00068
Fatty acids, polyunsaturated FAPU g 2.23 00012
n-6 fatty acids FACN6 g 2.16 00012
   C 18:2, n-6 F18:2CN6 g 2.16 00068
   C 18:3, n-6 F18:3CN6 g 0 00068
   C 20:4, n-6 F20:4CN6 g 0 00068
n-3 fatty acids FACN3 g 0.07 00012
   C 18:3, n-3 F18:3CN3 g 0.07 00068
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00068
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00068
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00068
   C 18:2, n-6 trans F18:2 TTN6 g 0 00068
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0188 Oat flakes
Classification facets Descriptors
A. PRODUCT TYPE [A0361] GRAIN OR STARCH PRODUCT (US CFR) [A0125]
CEREALS AND CEREAL PRODUCTS (CIAA) [A0457]
CEREALS AND CEREAL PRODUCTS (CCFAC) [A0631]
14 MANUFACTURED FOODS (SINGLE INGREDIENT) OF PLANT ORIGIN (CCPR) [A0662]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
GRAIN OR GRAIN PRODUCT (EUROFIR) [A0812]
50221200 - PROCESSED CEREAL PRODUCTS (GS1 GPC) [A0969]
0500000 - 5. CEREALS (EC) [A1240]
2000 CEREAL GRAINS AND PASTA (USDA SR) [A1290]
B. FOOD SOURCE [B1564] OAT [B1219]
C. PART OF PLANT OR ANIMAL [C0116] SEED [C0155]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM. [E0153]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
FLAKED [H0274]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] CONTINENTAL CLIMATIC ZONE [R0499]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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