Biscuit, sweet, filled with jam or fruit

Energy in 100 g

1,628 kJ (386 kcal)

Fat →

9.8 g

Protein →

4.6 g

Carbohydrate →

68.9 g

More biscuit:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 68.9 g
Water: 15 g
Fat: 9.8 g
Protein: 4.6 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 72 E%
Fat: 22 E%
Protein: 5 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,628 kJ (386 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2109.8 g22%
CarbohydrateMI018168.9 g71%
Dietary fibre202 g0%
Protein2104.6 g4%
Alcohol500 g0%
WaterMI014215 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33117.3 g
Sugar, totalMI_SUGAR_NO51.6 g
Sugar, added33150.4 g
Sugar, free33151.6 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2103.3 g
Trans fatty acids2100 g
Monounsaturated fatty acids2102.6 g
Polyunsaturated fatty acids2100.7 g
Omega-373m0.1 g
Omega-674m0.6 g
Cholesterol2100 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2100 g
C14:0 (myristic acid)2100.1 g
C16:0 (palmitic acid)2101.5 g
C18:0 (stearic acid)2101.7 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2100 g
C18:1 sum (oleic acid)2102.5 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2100.6 g
C18:3n-3 (alpha-linolenic acid)2100.1 g
C20:3n-3 (eicosatrienoic acid)2100 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2100 g
C20:4n-3 (eicosatetraenoic acid)2100 g
C20:4n-6 (arachidonic acid)2100 g
C20:5n-3 (eicosapentaenoic acid, EPA)2100 g
C22:5n-3 (docosapentaenoic acid, DPA)2100 g
C22:6n-3 (docosahexaenoic acid, DHA)2100 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032515 µg-RE
Vitamin A (RE)MI032215 µg-RE2 %
Beta-carotene21016 µg
Retinol21013 µg
Vitamin D60a0 µg0 %
Vitamin E2100.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2100.05 mg3 %
Vitamin B2 (riboflavin)2100.07 mg4 %
Vitamin B3 (niacin)2100.5 mg
Niacin equivalentsMI04211.3 mg6 %
Vitamin B6 (pyridoxine)2100.13 mg7 %
Vitamin B9 (folate)2106 µg1 %
Vitamin B12 (cobalamin)2100.2 µg5 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21017 mg1 %
Potassium (K)210129 mg3 %
Sodium (Na)210114 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)21098 mg15 %
Magnesium (Mg)21025 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2102 mg18 %
Copper (Cu)2100.19 mg21 %
Zinc (Zn)2100.5 mg3 %
Selenium (Se)2104 µg4 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1012Sugar-producing plant
C0210Sucrose
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0005Baked or roasted
H0147Fruit added
H0231Chocolate or cocoa added
H0351Chemical leavening agent added
H0355Chocolate coated or covered
J0001Preservation method not known
K0003No packing medium used
M0156Paperboard container
M0420Inner bag
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73m
Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
74m
Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
210
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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