Dessert with apple, cream and rusk
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 62 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 916 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 220 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 14.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 8.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0.43 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 1.27 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 3.66 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 1.38 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 3.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.29 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 3.32 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 0.59 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.13 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.13 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.46 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 31 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 19.8 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 7.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 12 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 2.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.1 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 122 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 115 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 82 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.4 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.5 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.03 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.08 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.03 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 4 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.2 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 19 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 30 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 80 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.03 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 83 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 6 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0222 | DESSERT (US CFR) |
| A0864 | DESSERT (EUROFIR) |
| B1245 | APPLE |
| C0213 | FRUIT, PEEL UNDETERMINED, CORE, PIT OR SEED REMOVED |
| E0134 | SEMISOLID WITH SOLID PIECES |
| F0023 | HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT |
| G0012 | COOKED BY MOIST HEAT |
| H0136 | SUGAR OR SUGAR SYRUP ADDED |
| H0152 | GRAIN ADDED |
| H0296 | CREAM ADDED |
| J0131 | PRESERVED BY CHILLING |
| 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, oat, flavoured
- 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, 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
- Vanilla sauce, Piano
- Pudding, caramel, Piano
- Custard, vanilla flavour, Piano
- Custard, rum flavour, Piano
- Pudding, milk, almond flavour, Piano
- Rice cream, with strawberries, Rislunsj
- Sauce, caramel
- Rice cream
- Dessert with cloudberries and whipped cream
- Panna cotta
- Chocolate fondant
- Chocolate mousse
- Dessert with cowberries, sugar and egg white
- Dessert with apple, cream and rusk
- Rhubarb porridge
- Rhubarb soup
- Lemon mousse
- Crumbled pie, with berries
- Crumble pie, with apples
- Pudding, caramel, home-made
- Mousse, powder base, prepared
- Pudding, chocolate, Piano
- Ice cream, dairy, with chocolate chips
- Pudding, chia
- Ice cream, dairy, with wafer and strawberry, cone, Krone-is
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 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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