Italian flatbread Focaccia

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Italian flatbread Focaccia Food Facts

Focaccia, Italian flatbread, plain food facts

USDA SR27 Database Food #18973 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 piece = 57 grams
of FOCACCIA,ITALIAN FLATBREAD,PLN
1 data points used
Current Multiple = 1
18973
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
142 kcal
 
595 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20.42 g
 
4.5 g
 
5 g
 
1 g
 
26.17 g
 
0.91 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.064 mg
 
0 mcg
 
0 mg
 
0.81 mg
 
0.268 mg
 
0.172 mg
 
2.092 mg
 
0.368 mg
 
79 mcg
 
1.7 mg
 
0 mg
 
3.2 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20 mg
 
0.052 mg
 
1.8 mg
 
11 mg
 
0.207 mg
 
73 mg
 
9.1 mcg
 
65 mg
 
320 mg
 
0.76 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.5 g
 
Fat Calories = 40.4 kcals = 28% of total
0.041 g
nmb/Ω6   0.08:1
0.526 g
Ω6/Ω3   12.83:1
Fats and sterols.
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
0 mcg
 
0 mcg
 
Vitamin A - IU
1 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as FOCACCIA,ITALIAN FLATBREAD,PLN, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folic acid Folate, food Folate, DFE Fatty acids, total saturated