Cake mix, gluten-free, powder, Toro
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 11 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Kilojoules | 1478 | 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 | 348 | 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 | 0.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Saturated fatty acids | 0.1 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
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 | 0.05 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Cis-mono unsaturated fatty acids | 0.4 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C16:1 sum | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 0.31 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 0.2 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C18:2n-6 | 0.27 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.03 | 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 | 0.03 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.27 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 0 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Carbohydrate, glycemic | 83.8 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 79.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Mono+Di saccharides | 4.1 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sugar, added | 4.1 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Dietary fibre | 1.5 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Protein | 0.9 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Salt | 1.2 | 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 | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Beta-carotene | 0 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin D | 0 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin E | 0.2 | alfa-TE | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Thiamin | 0.01 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Riboflavin | 0 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Niacin | 0.2 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin B6 | 0.02 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Folate | 0 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin B12 | 0 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin C | 0 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Calcium | 10 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iron | 0.4 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sodium | 486 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Potassium | 18 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Magnesium | 7 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Zinc | 0.2 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Selenium | 0 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Copper | 0.02 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Phosphorus | 10 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iodine | M | µg | 10 | Missing value, content not known. |
Classifications
LanguaL | Classification |
---|---|
A0149 | Milled grain or starch product (US CFR) |
A0813 | Flour or starch (EUROFIR) |
B1232 | Corn |
C0203 | Starch |
E0106 | Finely ground |
F0022 | Heat-treated |
G0003 | Cooking method not applicable |
H0138 | Water removed |
H0146 | Starch added |
H0351 | Chemical leavening agent added |
H0368 | Stabilizer added |
H0750 | Gluten removed |
J0116 | Dehydrated or dried |
K0003 | No packing medium used |
M0197 | Bag, sack or pouch |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
P0174 | Gluten free claim or use |
P0175 | Egg free claim or use |
Z0112 | Food industry prepared |
Foods in Flour
- Barley flour
- Oatmeal
- Wheat flour, wholemeal
- Wheatgerm
- Wheatbran
- Wheat flour, 80 % extraction
- Cornmeal, polenta
- Rye flour, wholemeal
- Rye flour
- Wheat flour, high gluten, for white bread
- Flour, 40 % wholemeal, wheat and rye
- Oatbran
- Rice flour, rice starch
- Flour, gluten-free, mix for wholemeal bread
- Cake mix, gluten-free, powder, Toro
- Gram flour
- Soy flour
- Soy flour, low-fat
- Corn starch
- Potato starch
- Gluten-free flour, mix for white bread
- Almond flour
- Gluten-free flour, coarse, Semper
- Gluten-free flour, Schär
- Gluten-free flour, Jyttemel Original
- Buckwheat flour
- Coconut flour
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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