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Chocolate wafer bar

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 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2206 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 528 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 30.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 16.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.79 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.88 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 8.22 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 9.16 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 10.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.15 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:1 sum 8.25 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.94 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:3n-3 0.09 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-6 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-6 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:5n-3 (EPA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:5n-3 (DPA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:6n-3 (DHA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.09 g 73c Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 0.39 g 74c Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
Cholesterol 15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 54.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 45.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 39.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.9 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 19 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 16 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 34 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.44 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 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 175 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 120 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 492 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 72 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.46 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 272 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 27.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0272 Cacao or chocolate product (US CFR)
A0839 Chocolate or chocolate product (EUROFIR)
B1012 Sugar-producing plant
C0108 Sugar
E0147 Whole, shape achieved by forming
F0018 Partially heat-treated
G0005 Baked or roasted
H0117 Flavoring or taste ingredient added
H0152 Grain added
H0184 Milk added
H0207 Filled or stuffed
H0221 Fat or oil added
H0231 Chocolate or cocoa 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
Z0112 Food industry prepared

Food Groups