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Marzipan, 30 % almonds

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 7 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Kilojoules 1866 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 444 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 16.7 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Saturated fatty acids 1.4 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C12:0 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.08 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 2.12 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 1.73 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Transunsaturated fatty acids 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Cis-mono unsaturated fatty acids 10.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C16:1 sum 0.05 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:1 sum 8.66 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids 4.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C18:2n-6 2.96 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:3n-3 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-3 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-6 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-3 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-6 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:5n-3 (EPA) 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:5n-3 (DPA) 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:6n-3 (DHA) 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0 g 73c Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 3.04 g 74c Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
Cholesterol 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Carbohydrate, glycemic 66.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.8 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Mono+Di saccharides 65.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sugar, added 64 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Dietary fibre 2.2 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Protein 6.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Beta-carotene 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin D 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin E 7.1 alfa-TE 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Thiamin 0.06 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Riboflavin 0.23 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Niacin 0.9 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B6 0.04 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Folate 14 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B12 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin C 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Calcium 73 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iron 0.9 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sodium 5 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Potassium 235 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Magnesium 81 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Zinc 1 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Selenium 1 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Copper 0.34 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Phosphorus 165 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0204 Candy (US CFR)
A0838 Non-chocolate confectionery or other sugar product (EUROFIR)
B1272 Almond
C0132 Seed, skin removed, germ present
E0119 Semisolid with smooth consistency
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0158 Sucrose added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups