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Sponge cake, layered, filled with whipped cream and jam

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 46 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1276 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 306 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 19.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 11.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.55 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.67 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 5.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.93 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.28 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.15 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.66 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 136 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 27.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 8.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 19.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 17.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 274 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 265 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 107 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.2 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 20 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 51 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 53 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 97 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 10 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 103 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 10.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0210 Cake (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1201 Cow
C0161 Heavy cream
E0134 Semisolid with solid pieces
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0122 Jelly, jam or preserve added
H0186 Egg added
H0319 Wheat added
H0358 Aerated by whipping
H0749 White sugar 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

Foods in Other cakes etc

Food Groups