Danish pastry ring, filled with minced almonds
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 20 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 2051 | 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 | 493 | 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 | 35.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 12.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 5.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 2.16 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 2.72 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 1.15 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 15 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.07 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 14.37 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 7.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 5.16 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 1.51 | 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 | 0.01 | 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) | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 1.51 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 5.18 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 14 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 35.2 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 24.5 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 10.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 10.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 6.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 1.1 | 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 | 7 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 7 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 9 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.16 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.11 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.9 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 29 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 29 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 0.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 447 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 143 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 35 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 2 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.14 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 102 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| 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 |
Foods in Yeast cake, griddle cake, waffle
- Flatbread, soft, Norwegian, lefse, thick, no filling
- Flatbread, soft, Norwegian, lefse, thick, filled, industrially made
- Waffles, with egg and whole milk
- Waffles, with cream or sour cream, without eggs
- Sweet bun, whole milk
- Cake, yeast, sweet
- Cake, yeast, with dried fruit, Norwegian Christmas cake
- Yeast ring, sweet, with dried fruit
- Sweet bun, with custard, icing and desiccated coconut
- Malt loaf, with raisins
- Danish pastry, with custard filling
- Sweet bun, low-fat milk
- Cinnamon roll, home-made
- Berliner, filled dougnut
- Sweet bun, with raisins, industrially made
- Sweet bun, industrially made
- Waffles, with egg and low-fat milk
- Sweet bun, gluten-free, low-fat milk
- Waffles, with egg and skimmed milk
- Waffles, prepared from powder, Toro
- Sweet bun, skimmed milk
- Danish pastry ring, filled with minced almonds
- Waffles, with egg and low-fat milk, no fat added
- Croissant, plain, industrially made
- Flatbread, soft, Norwegian, filled, industrially made, Vestlandslefsa
- Cinnamon roll, sugar coated, industrially made
- Cinnamon roll, with custard and icing, industrially made
- Danish pastry, filled with jam, industrially made
- Waffles, coarse
- Saffron buns
- Griddle cake, Norwegian, svele
- Sweet bun, with chocolate
- Waffles, gluten free, prepared from powder, Toro
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 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
www.matvaretabellen.no
