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Marzipan bar, chocolate covered

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 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2148 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 514 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 29.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 7.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.13 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 3.59 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 2.93 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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 15.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.08 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 14.65 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 5.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 5.02 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 0.03 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 0.03 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 0.03 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 0.03 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 0.03 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) 0.03 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) 0.03 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) 0.03 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 5.02 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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 52 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 49.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 48.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 23 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 8.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 87 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 280 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 99 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.38 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 195 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 0.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0272 Cacao or chocolate product (US CFR)
A0839 Chocolate or chocolate product (EUROFIR)
B1272 Almond
C0132 Seed, skin removed, germ present
E0147 Whole, shape achieved by forming
F0023 Heat-treated, multiple components, different degrees of treatment
G0003 Cooking method not applicable
H0158 Sucrose added
H0231 Chocolate or cocoa 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
Z0112 Food industry prepared

Food Groups