Ice cream, dairy, with wafer and chocolate, cone, Krone-is
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 45 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 1254 | 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 | 300 | 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 | 16 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Saturated fatty acids | 12 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| C12:0 | 1.53 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C14:0 | 1.34 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:0 | 3.46 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:0 | 1.57 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Transunsaturated fatty acids | 0.2 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Cis-mono unsaturated fatty acids | 2.4 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| C16:1 sum | 0.13 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:1 sum | 3.75 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids | 0.5 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| C18:2n-6 | 1.33 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:3n-3 | 0.15 | 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 | 0.01 | 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 | 0.01 | 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) | 0.01 | 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 | 0.17 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-6 | 1.39 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cholesterol | 22 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 35 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 0.2 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Mono+Di saccharides | 34.8 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
| Sugar, added | 22 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Dietary fibre | 1 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Protein | 3.5 | g | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Salt | 0.2 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 56 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 53 | µg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Beta-carotene | 37 | µg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Vitamin D | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin E | 0.6 | mg-ATE | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Thiamin | 0.05 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Riboflavin | 0.12 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Niacin | 0.1 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Vitamin B6 | 0.07 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Folate | 9 | µg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Vitamin B12 | 0.4 | µg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Calcium | 89 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Iron | 0.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 67 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Potassium | 190 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Magnesium | 19 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Zinc | 0.5 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Selenium | 1 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Copper | 0.09 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Phosphorus | 100 | mg | 106b | Data from the industry to the Food Composition Table 2013, analysed value. |
| Iodine | 8 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0227 | ICE CREAM (US CFR) |
| A0789 | FROZEN DAIRY DESSERT (EUROFIR) |
| B1201 | COW |
| C0195 | CREAM |
| E0121 | LIQUID, HIGH VISCOSITY, WITH SMALL PARTICLES |
| F0018 | PARTIALLY HEAT-TREATED |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0100 | FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED |
| H0158 | SUCROSE ADDED |
| H0178 | AERATED |
| H0231 | CHOCOLATE OR COCOA ADDED |
| H0306 | HOMOGENIZED OR EMULSIFIED |
| H0368 | STABILIZER ADDED |
| H0555 | LECITHINS ADDED |
| J0136 | PRESERVED BY FREEZING |
| K0003 | NO PACKING MEDIUM USED |
| M0347 | METALIZED PAPER WRAPPER |
| N0051 | FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY PREPARED |
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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