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Sponge cake, plain

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 32 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1237 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 293 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 5.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 1.6 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 1.15 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.41 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 2.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.8 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) 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.88 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 223 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 49.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 20.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 29.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 28.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 9.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.3 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 114 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 114 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 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 42 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 39 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.5 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 106 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 112 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 192 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 18.8 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)
B1713 Hen
C0225 Whole egg without shell
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0319 Wheat added
H0351 Chemical leavening agent added
H0358 Aerated by whipping
H0749 White sugar added
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