Chocolate fondant
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 31 | g | 91 | Water calculated by difference |
| Kilojoules | 1730 | 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 | 415 | 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 | 28.5 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Saturated fatty acids | 16.3 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C12:0 | 0.57 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C14:0 | 1.72 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C16:0 | 7.45 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C18:0 | 4.83 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Transunsaturated fatty acids | 0.4 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Cis-mono unsaturated fatty acids | 8.1 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C16:1 sum | 0.34 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C18:1 sum | 7.39 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Cis-poly unsaturated fatty acids | 1.5 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C18:2n-6 | 1.3 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C18:3n-3 | 0.12 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C20:3n-3 | 0.01 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C20:3n-6 | 0.03 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C20:4n-3 | 0.01 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C20:4n-6 | 0.1 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C20:5n-3 (EPA) | 0.02 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C22:5n-3 (DPA) | 0.02 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| C22:6n-3 (DHA) | 0.05 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Cis-poly unsaturated fatty acids, n-3 | 0.16 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Cis-poly unsaturated fatty acids, n-6 | 1.41 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Cholesterol | 164 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Carbohydrate, glycemic | 31.5 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
| Starch | 8.2 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Mono+Di saccharides | 23.3 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Sugar, added | 23 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Dietary fibre | 0.9 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Protein | 7.8 | g | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Salt | 0.4 | 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 | 177 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 169 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Beta-carotene | 97 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Vitamin D | 2.8 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Vitamin E | 2.3 | alfa-TE | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Thiamin | 0.06 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Riboflavin | 0.15 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Niacin | 0.3 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Vitamin B6 | 0.05 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Folate | 15 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Vitamin B12 | 0.5 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Vitamin C | 0 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Calcium | 29 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Iron | 1.4 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Sodium | 150 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Potassium | 140 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Magnesium | 21 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Zinc | 0.8 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Selenium | 9 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Copper | 0.1 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Phosphorus | 110 | mg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
| Iodine | 19 | µg | 138 | Calculated value from in-house recipe (to the Food Composition Table 2018). |
Classifications
| LanguaL | Classification |
|---|---|
| A0222 | Dessert (US CFR) |
| A0864 | Dessert (EUROFIR) |
| B1713 | Hen |
| C0225 | Whole egg without shell |
| E0144 | Semisolid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0136 | Sugar or sugar syrup added |
| H0231 | Chocolate or cocoa added |
| H0262 | Animal fat or oil added |
| H0319 | Wheat 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 |
Foods in Dessert, ice cream etc
- Ice cream, dairy
- Ice cream, dairy, with reduced fat and sugar content
- Ice cream, non-dairy, vegetable fat, 10 % fat
- Ice cream, dairy, with chocolate chips
- Ice cream, dairy, with wafer, jam and chocolate
- Ice cream, dairy, yoghurt
- Ice cream, dairy, with wafer, chocolate and nuts
- Ice cream, dairy, with extra chocolate
- Ice cream, dairy, with wafer and chocolate, cone, Krone-is
- Ice cream, dairy, with wafer and strawberry, cone, Krone-is
- Ice cream, dairy, Royal Mørk
- Ice cream, dairy, with wafer, Lion King Size
- Custard, vanilla and egg, cake filling
- Chocolate frosting
- Chocolate butter cream, with butter
- Chocolate butter cream, with hard margarine
- Custard, whole milk, vanilla flavour
- Frosting, plain
- Sherbet
- Ice lolly, fruit juice
- Ice lolly, fruit juice, Lollipop
- Sauce, fruit, powder base, prepared
- Soup, fruit, powder base, prepared
- Jelly, powder base, prepared
- Pudding, chocolate, powder base, prepared
- Sauce, vanilla, powder base, prepared
- Sauce, chocolate, industrially made
- Pudding, chocolate, Piano
- Vanilla sauce, Piano
- Pudding, caramel, Piano
- Custard, vanilla flavour, Piano
- Custard, rum flavour, Piano
- Pudding, milk, almond flavour, Piano
- Rice cream, with strawberries, Rislunsj
- Mousse, powder base, prepared
- Sauce, caramel
- Dessert with cloudberries and whipped cream
- Panna cotta
- Rice cream
- Chocolate fondant
- Chocolate mousse
- Dessert with cowberries, sugar and egg white
- Dessert with apple, cream and rusk
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
