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Meringue, cake bottom

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 11 g 91 Water calculated by difference
Kilojoules 1513 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 356 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 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Saturated fatty acids 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C12:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C14:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:0 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Transunsaturated fatty acids 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-mono unsaturated fatty acids 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:1 sum 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:1 sum 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:2n-6 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:3n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-6 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-6 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:5n-3 (EPA) 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:5n-3 (DPA) 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:6n-3 (DHA) 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-3 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-6 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cholesterol 549 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Carbohydrate, glycemic 83.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 1.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Mono+Di saccharides 81.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sugar, added 81.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Dietary fibre 0 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Protein 5.6 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Salt 0.2 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 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Beta-carotene 0 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin D 0 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin E 0 alfa-TE 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Thiamin 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Riboflavin 0.14 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Niacin 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B6 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Folate 0 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B12 0 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 3 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iron 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sodium 100 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Potassium 90 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Magnesium 7 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Zinc 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Selenium 3 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Copper 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Phosphorus 9 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iodine 1.4 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).

Classifications

LanguaL coding of the food
LanguaL Classification
A0188 Confectionery (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1370 Sugar beet
C0157 White sugar
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0205 Egg white 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

Food Groups