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Cake, carrot, allergy product, Hildes gulrotkake

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 31 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1318 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 313 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 10.5 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 2.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.24 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 5.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C16:1 sum 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.38 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C18:2n-6 1.99 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.24 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 0.02 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) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 53.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 19 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 34.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sugar, added 32.6 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 1.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Protein 0.8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 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 97 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 1164 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0.7 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 2.9 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Riboflavin 0.02 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.4 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.03 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Folate 3 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 2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 72 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 400 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 162 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 15 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 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.05 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 137 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 1 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)
B1227 Carrot
C0238 Root, tuber or bulb
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0146 Starch added
H0151 Spice or herb added
H0321 Rice added
H0351 Chemical leavening agent added
H0361 Brown sugar added
H0368 Stabilizer added
J0136 Preserved by freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
P0174 Gluten free claim or use
P0175 Egg free claim or use
R0316 Norway
Z0112 Food industry prepared

Foods in Other cakes etc

Food Groups