Ingredients | Amount in recipe (g) |
---|---|
Eggs | 110 |
Milk | 500 |
Salt | 2 |
Flour | 130 |
Oil | 14 |
Ingredients | Amount in recipe (g) |
---|---|
Eggs | 110 |
Milk | 500 |
Salt | 2 |
Flour | 130 |
Oil | 14 |
Weight, total, raw (g) | 756 |
Weight, total, cooked (g) | 718 |
---|
Nutrient content per 100 g raw ingredient (Source: SwissFIR, swissfir.ethz.ch)
Ingredients | Riboflavin (mg) |
---|---|
Eggs | 0.50 |
Milk | 0.20 |
Flour | 0.05 |
Salt | 0 |
Oil | 0 |
Ingredients | Riboflavin (mg/100 g) in raw ingredient | Riboflavin (mg/100 g) in cooked ingredient, before correction | Riboflavin (mg/100 g) in cooked ingredient, after correction |
---|---|---|---|
Eggs | 0.50 | 0.08 | 0.07 |
Milk | 0.20 | 0.14 | 0.13 |
Flour | 0.05 | 0.009 | 0.009 |
Salt | 0 | 0 | 0 |
Oil | 0 | 0 | 0 |
Riboflavin, total in 100 g omelette, fried | 0.21 |
---|
- Vásquez-Caicedo AL, Bell S, Hartmann B: Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods (D2.2.9). EuroFIR, 2008. (780 KB – PDF)
- Reinivuo H, Laitinen K: Proposal for the harmonisation of recipe calculation procedures (D2.2.12/M2.2.4). EuroFIR, 2007. (2,3 MB – PDF)
- Bognár A: Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes). Berichte der Bundesforschungsanstalt für Ernährung BFE – R – – 02-03, Karlsruhe, 2002. (1,5 MB – PDF)
- Bognár, A., Nährstoffverluste bei der haushaltsmäßigen Zubereitung von Lebensmitteln. AID VerbraucherDienst informiert, 1988.