Jump to content

Sponge cake, with custard, jelly and berries

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 71 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 564 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 134 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 4.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 0.98 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.37 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 1.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.24 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.03 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 0.02 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) 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.26 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 60 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 19.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 4.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 9.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 12.8 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 3.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 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 65 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 63 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.9 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 30 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 98 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 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 66 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 7.6 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)
B1012 Sugar-producing plant
C0157 White sugar
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
G0014 Boiled
H0147 Fruit added
H0165 Gelatin added
H0186 Egg added
H0296 Cream added
H0319 Wheat added
H0351 Chemical leavening agent 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