Sponge cake, plain
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 32 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Kilojoules | 1237 | 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 | 293 | 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 | 5.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Saturated fatty acids | 1.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C14:0 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:0 | 1.15 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:0 | 0.41 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-mono unsaturated fatty acids | 2.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C16:1 sum | 0.12 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:1 sum | 2.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids | 0.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| C18:2n-6 | 0.8 | 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 | 0.01 | 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 | 0.07 | 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) | 0.09 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-3 | 0.12 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 0.88 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cholesterol | 223 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Carbohydrate, glycemic | 49.8 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
| Starch | 20.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Mono+Di saccharides | 29.3 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sugar, added | 28.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Dietary fibre | 1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Protein | 9.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Salt | 0.3 | 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 | 114 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 114 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Beta-carotene | 0 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin D | 2 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin E | 3 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Thiamin | 0.15 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Riboflavin | 0.29 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Niacin | 0.4 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B6 | 0.09 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Folate | 42 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin B12 | 1.2 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Calcium | 39 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iron | 1.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Sodium | 106 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Potassium | 112 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Magnesium | 16 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Zinc | 1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Selenium | 12 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Copper | 0.08 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Phosphorus | 192 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Iodine | 18.8 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0210 | Cake (US CFR) |
| A0821 | Fine bakery ware (EUROFIR) |
| B1713 | Hen |
| C0225 | Whole egg without shell |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0319 | Wheat added |
| H0351 | Chemical leavening agent added |
| H0358 | Aerated by whipping |
| H0749 | White sugar added |
| J0001 | Preservation method not known |
| K0001 | Packing medium not known |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Foods in Other cakes etc
- Chocolate cake, high fat content (coconut fat)
- Pound cake, plain, fat reduced
- Pound cake, plain, with apples
- Pound cake, plain, marbled
- Pound cake, Danish
- Macaroon cake, Norwegian Prince cake, with apples
- Macaroon cake, Norwegian Prince cake, with minced almonds
- Napoleon cake, puff pastry filled with custard, icing on top
- Flan case bottom, with minced nuts
- Swiss roll, jam filling
- Swiss roll, filling made of margarine
- Cake, syrup
- Cake, chocolate, with icing
- Doughnut
- Sponge cake, plain
- Sponge cake, layered, filled with whipped cream and jam
- Sponge cake, with custard, jelly and berries
- Tart shell, no filling
- Pie, apple
- Cream puff, plain, no filling
- Sponge cake, layered, filled with whipped cream and jam, marzipan covered
- Cake, chocolate, no icing
- Swedish almond cake, macaroon tea cake
- Cheese cake, with bisquit bottom
- Cake, soft, with minced nuts
- Cake, carrot, no icing
- Muffin, with chocolate chips, industrially made
- Brownies, with chocolate icing, industrially made
- Doughnut, with chocolate icing, industrially made
- Pound cake, plain, with icing, industrially made
- Pound cake, plain, no icing, industrially made
- Cake, carrot, with icing, industrially made
- Muffin, blueberry, industrially made
- Swiss roll, filling made of margarine jelly, industrially made
- Cake, chocolate, with icing, industrially made
- Oreo cake, prepared from powder with cream and butter
- Cupcakes with icing, prepared from powder with butter
- Chocolate cake, allergy product, Hildes sjokoladekake
- Cake, carrot, allergy product, Hildes gulrotkake
- Cake base, gluten-free, powder, Toro
- Cake, soft, with minced nuts, whipped cream and chocolate, frozen
- Apple cake
- Snowball cake
- Cake, with meringue, sponge cake and vanilla cream, Kvæfjordkake
- Meringue, cake bottom
- Muffin
- Muffin, banana
- Muffin, blueberries
- Muffin, cocoa
- Muffin, lemon
- Muffin, chocolate
- Muffin, with frosting
- Muffin, banana, with frosting
- Muffin, blueberries, with frosting
- Muffin, cocoa, with frosting
- Muffin, lemon, with frosting
- Muffin, chocolate, with frosting
- Pavlova, with whipped cream and berries
- Cake, Sarah Bernhard
- Lemon tart
- Cake, with chocolate icing and salted peanuts, Snickerskake
- Cake, with custard made of egg yolk and cream, Suksessterte
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 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
