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Cake base, gluten-free, powder, Toro

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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1411 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 334 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 5.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 1.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 2.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2 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 0.68 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.03 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.07 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) 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.76 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 210 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 64.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 32.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 32.3 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 6.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.2 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 108 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 108 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1.9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 2.7 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 0.26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 35 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 1.2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 53 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 470 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 71 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 10 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 277 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 17.2 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)
B1232 Corn
C0203 Starch
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0158 Sucrose added
H0186 Egg added
H0351 Chemical leavening agent added
J0003 No preservation method used
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

Foods in Other cakes etc

Food Groups