BNI™ 080.34na: Wheat crisps (average)

dietBNI™ 080.34na: Wheat crisps (average), NZ, 2012.

This is the nutritional value of wheat crisps2. Below is an analysis of the average aggregated nutritional value of a sample of 6 products3. The sample was collated as part of a research on the nutritional composition of snacks in New Zealand. This nutritional profile can be summarised as being, mainly, biased towards excess of sodium, adequate in carbohydrate, and sugar, high in fat and saturated fat, and low in protein and fiber.

This nutritional value may be more representative of those who change brands and flavors often, as well as of the population, in general. However, it is less representative of the universe of brands on offer and of those consumers who prefer a particular brand and flavor of wheat crisps, where a prototypical nutritional value may be more relevant (see foodBNI).


Nutrition information (100g)
Actual g Actual Kcal Actual % Ideal % Ideal Kcal Ideal g
Protein 9.5 38.0 8.6 20.0 88.2 22.0
Carbohydrate 65.6 262.4 59.5 55.0 242.4 60.6
Sugar 3.7 14.8 3.4 < 10.0 < 44.1 < 11.0
Fat 15.6 140.4 31.9 25.0 110.2 12.2
Saturated fat 5.7 51.3 11.6 < 10.0 < 44.1 < 4.9
Fiber 0.0 - 0.0 22.0 - 6.6
Sodium 1.352 - 67.6 < 22.0 - < 0.441
Misc 7.9 - - - - -1.9
Total 100.0 440.8 100.0 100.0 440.8 100.0
kJul - 1844.3 - - 1844.3 -
Nutritional balance (100g)
x (bad) Very low in protein
(good) Adequate in carbohydrate
(good) Low in sugar
x (bad) High in fat
x (bad) High in saturated fat
x (bad) Extremely low in fiber
x (bad) Extremely high in sodium
60% *
55% *
50% *
45% *
40% *
35% *
30% * *
25% * *
20% * *
15% * *
10% * * *
5%   * * *
mid p c f fb
max s sf na
5%   * * *
10% * *
15%    *
20% *
25%    *
30% *
35%    *
40% *
45%    *
50% *
55%    *
60% *
65%    *
70% *
ideal % = grey cells; actual % = asterisk (*)
Serving analysis (serving size = 26.0 grams )
grams per serving = 26.0 grams
*
small snack large snack small meal large meal
(133 kcal) (266 kcal) (400 kcal) (600 kcal)
* * *
kcal per serving = 114.6 kcal
Balance simulation for this food (serving size = 26.0 grams ) Original BNI 80.34
Add now or next meal 1.7 g fiber Reduce BNI to 58.30
Reduce in next meal 236.8 mg sodium Reduce BNI to 34.80
Both reduce BNI to 12.76
- 0.0 excess kcal protein
- 0.0 excess kcal sugar
Burn out 5.2 excess kcal other carbs
Burn out 1.9 excess kcal saturated fat
Burn out 0.2 excess kcal other fats
Burn out a total of 7.3 kcal Reduce BNI to 73.96
Burn those kcal out doing… 146 steps
or 2 minutes slow walking (~3.2km/h)
or 2 minutes fast walking (~5.6km/h)
or 1 minutes jogging (~8km/h)
or 2 minutes leisure cycling (<16km/h)
or 1 minutes swimming
or 1 minutes stair treadmill
Reduce kcal to 107.3 kcal per serving All reduce BNI to 6.38
107.3 kcal = energy for approximately 64 minutes (~ 1.1 hours)

References
1. PEREZGONZALEZ Jose D (2012). Crispy crisps. The Balanced Nutrition Index (ISSN 1177-8849), 2012, issue 7.
+++ Notes +++
2. Snacks made from extruded wheat.
3. Although 6 products seems like a small number, it actually comprises most, if not all, of the available wheat crisps in three national supermarket chains.

Disclaimer: Nutrition information is based on data provided on a product's nutrition information label or collected from a database (such as USDA). These data may only be averages, or may be incomplete. The BNI™ rating is based on an analysis of macronutrients and sodium and does not consider other nutrients that may be important. The BNI™ rating is also based on average reference intakes (Ideal values) which may vary from the recommended intakes for your country. Ideal values are for adults, and are based on a 2,000 kcal diet. Nutrition results are for research purposes, and should be considered editorial opinions given without warranty, and are not intended to replace the advice of a dietitian or health-care professional. BNI™, the Balanced Nutrition Index™, INE™ and el Índice de Nutrición Equilibrada™ are trademarks, and the associated formula and ratings are copyrighted material and may not be used for commercial purposes.


© Jose D. Pérezgonzález. All rights reserved.

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