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Oreo cake, prepared from powder with cream and 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 45 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 1395 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 335 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 22.8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 13.3 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.84 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.58 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.39 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.7 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 5.4 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C16:1 sum 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 5.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 1.51 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.31 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 0.01 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 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.34 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 49 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 28.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 9.7 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 18.7 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 17.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 1.2 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 3.5 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0.5 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 255 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 245 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 120 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0.9 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 0.9 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.02 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.07 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 0.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.03 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 3 µg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0.1 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 39 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 200 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Potassium 110 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 7 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 1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.08 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 46 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 3.4 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)
B1201 Cow
C0161 Heavy cream
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0148 Water added
H0180 Food 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