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Frosting

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 0 g 20 Estimated value.
Kilojoules 1700 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 400 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 50 Estimated as a naturally occurring zero value, not analysed.
Saturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C12:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C14:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:0 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C16:1 sum 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:1 sum 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:2n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C18:3n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:3n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:3n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:4n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:4n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C20:5n-3 (EPA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C22:5n-3 (DPA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
C22:6n-3 (DHA) 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids, n-3 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-poly unsaturated fatty acids, n-6 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 100 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 100 g 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Sugar, added 100 g 20 Estimated value.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 0 g 20 Estimated value.
Salt 0 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 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 50 Estimated as a naturally occurring zero value, not analysed.
Thiamin 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Riboflavin 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Niacin 0 mg 400a Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se
Vitamin B6 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Folate 0 µg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Iron 0 mg 20 Estimated value.
Sodium 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Potassium 2 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Magnesium 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Zinc 0 mg 400a Swedish National Food Agency. The food database, version 2008.05.05. Online edition, www.slv.se
Selenium 0 µg 20 Estimated value.
Copper 0.01 mg 420a National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp
Phosphorus 0 mg 410a Finnish National Institute for Health and Welfare. Fineli food database, version 9 (2008). Online version, http://www.fineli.fi/index.php?lang=sv
Iodine 0 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0129 Refined or partially-refined food product (US CFR)
A0836 Sugar, honey or syrup (EUROFIR)
B1309 Beet
C0157 White sugar
E0151 Solid
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Sugar, honey and sweet spreads

Food Groups