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Cake, yeast, with dried fruit, Norwegian Christmas cake

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 30 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1329 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 316 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 8.5 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.5 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.44 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.47 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.27 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.73 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 2.9 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.08 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 2.71 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.4 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.11 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.3 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.29 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.09 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 8 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 50.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 33.3 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 17.5 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 13.2 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 3 g MI0002 EuroFIR recipe calculation procedure
Protein 7.5 g MI0002 EuroFIR recipe calculation procedure
Salt 0.5 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 85 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 82 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 39 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.16 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.09 mg MI0002 EuroFIR recipe calculation procedure
Folate 24 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 1 mg MI0002 EuroFIR recipe calculation procedure
Calcium 58 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.9 mg MI0002 EuroFIR recipe calculation procedure
Sodium 185 mg MI0002 EuroFIR recipe calculation procedure
Potassium 242 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 25 mg MI0002 EuroFIR recipe calculation procedure
Zinc 0.8 mg MI0002 EuroFIR recipe calculation procedure
Selenium 1 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.12 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 114 mg MI0002 EuroFIR recipe calculation procedure
Iodine 6 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0210 CAKE (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1312 WHEAT
C0208 SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0151 SPICE OR HERB ADDED
H0184 MILK ADDED
H0272 MARGARINE ADDED
H0364 DRIED OR CANDIED FRUIT ADDED
H0749 WHITE SUGAR ADDED
H0753 YEAST 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