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Danish pastry ring, filled with minced almonds

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 18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2064 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 496 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 35.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 13.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 4.79 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 1.93 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 2.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 1.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 14.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 14.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 6.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 5.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 1.52 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 5.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 20 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 36.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 25.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 10.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 10.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 6.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.1 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 8 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 8 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 4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 7.8 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 0.12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1 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 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.1 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 28 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 447 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 135 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 35 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 107 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.9 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0202 Pastry, sweetened (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0174 Hydrogenated
H0186 Egg added
H0207 Filled or stuffed
H0263 Vegetable fat or oil added
H0368 Stabilizer added
H0753 Yeast added
H0757 Tree nut added
J0100 Preserved by adding chemicals
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