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Cupcakes with icing, prepared from powder with butter

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 20 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1577 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 375 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 13.9 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.68 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.54 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 3.5 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.76 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C18:2n-6 1.61 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.41 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.62 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 48 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 59.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 15.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 44.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 44.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Dietary fibre 0.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 2.9 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0.8 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 196 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 190 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 79 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 1.6 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 0.4 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.04 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Riboflavin 0.07 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.3 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Folate 4 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B12 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 15 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.3 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 300 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Potassium 45 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 10 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 0.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 2 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.03 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 32 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 4.4 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)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0148 Water added
H0221 Fat or oil added
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