Savouries
Cheese and onion rolls, pastry, retail
Per 100 g of the edible portion · CoFID 2021
327kcal per 100 g
8.2 gProtein
20 gFat
30.4 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 327 kcal1,366 kJ | 16% |
| Protein | 8.2 g | 16% |
| Fat | 20 g | 29% |
| of which saturated | 9 g | 45% |
| Monounsaturated fat | 7.1 g | — |
| Polyunsaturated fat | 2.2 g | — |
| Cholesterol | 26 mg | — |
| Carbohydrate | 30.4 g | 12% |
| of which sugars | 3 g | 3% |
| Starch | 24.2 g | — |
| Fibre | 2.9 g | — |
| Salt | 0.78 g | 13% |
| Water | 39.6 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Potassium | 169 mg | 8% |
| Calcium | 121 mg | 15% |
| Magnesium | 19 mg | 5% |
| Phosphorus | 119 mg | 17% |
| Iron | 1.3 mg | 9% |
| Zinc | 0.8 mg | 8% |
| Copper | 0.08 mg | 8% |
| Selenium | 4 µg | 7% |
| Iodine | 19 µg | 13% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Vitamin A | 3 µg | 0% |
| Beta-carotene | 17 µg | — |
| Vitamin D | 1 µg | 20% |
| Thiamin (B1) | 0.15 mg | 14% |
| Riboflavin (B2) | 0.08 mg | 6% |
| Niacin (B3) | 1 mg | 6% |
| Vitamin B6 | 0.06 mg | 4% |
| Folate | 9 µg | 5% |
| Vitamin B12 | 0.5 µg | 20% |
| Vitamin C | 0 mg | 0% |
Richest in
Nutrients where 100 g covers the largest share of the daily reference
- Vitamin D1 µg · 20%
- Vitamin B120.5 µg · 20%
- Phosphorus119 mg · 17%
- Protein8.2 g · 16%
- Calcium121 mg · 15%
Other foods in the group
More from “Savouries”
- Couscous, plain, raw364 kcal
- Dumplings, homemade211 kcal
- Couscous, plain, cooked178 kcal
Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.