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Swiss roll, filling made of margarine

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 24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1666 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 398 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 19.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 8.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 2.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.76 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 2.36 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.11 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 6.91 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 5.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 2.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.86 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.61 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 168 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 48.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 11.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 36.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 36.1 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 6.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 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 258 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 252 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 68 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 3.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 3.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 29 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.9 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 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 238 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 68 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 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 8 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 131 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 13.4 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)
B1370 Sugar beet
C0238 Root, tuber or bulb
E0151 Solid
F0023 Heat-treated, multiple components, different degrees of treatment
G0005 Baked or roasted
H0186 Egg added
H0207 Filled or stuffed
H0319 Wheat added
H0351 Chemical leavening agent added
H0358 Aerated by whipping
J0001 Preservation method not known
K0001 Packing medium not known
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