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Snowball

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 22 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Kilojoules 1576 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 375 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 14.8 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Saturated fatty acids 11.6 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C12:0 2.72 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.74 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 3.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Cis-mono unsaturated fatty acids 2.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C16:1 sum 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.3 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
C18:2n-6 0.38 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.38 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 3 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Carbohydrate, glycemic 55.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Mono+Di saccharides 55 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sugar, added 53 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Dietary fibre 1.7 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Protein 4.5 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Salt 0.2 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 6 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 5 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Beta-carotene 8 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 0.2 alfa-TE 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Thiamin 0.03 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Riboflavin 0.13 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Niacin 0.2 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B6 0.03 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Folate 2 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B12 0.1 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 38 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 64 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Potassium 175 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Magnesium 26 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Zinc 0.4 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Selenium 2 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Copper 0.18 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Phosphorus 70 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
A0135 Bakery product, sweetened (US CFR)
A0839 Chocolate or chocolate product (EUROFIR)
B1012 Sugar-producing plant
C0157 White sugar
E0147 Whole, shape achieved by forming
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0185 Egg yolk added
H0263 Vegetable fat or oil added
H0340 Coconut added
H0355 Chocolate coated or covered
H0365 Whipped egg white 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