Jump to content

Marzipan ring cake

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 6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2007 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 480 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 24.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.53 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.31 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 15.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 15.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 5.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 5.78 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0 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 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 5.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 51.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 2.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 48.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 46.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 4.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 11.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 2 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 11.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.23 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 23 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 111 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 330 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 127 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.49 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 229 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0135 Bakery product, sweetened (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1272 Almond
C0136 Seed, skin undetermined, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0205 Egg white added
H0749 White sugar 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