Jump to content

Marzipan, 50 % almonds

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 6 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 2120 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 507 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 27.5 g 93 KBS (2019), University of Oslo
Saturated fatty acids 2.3 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0.03 g 93 KBS (2019), University of Oslo
C14:0 0.13 g 93 KBS (2019), University of Oslo
C16:0 3.46 g 93 KBS (2019), University of Oslo
C18:0 2.82 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids 0 g 93 KBS (2019), University of Oslo
Cis-mono unsaturated fatty acids 17 g MI0210 Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
C16:1 sum 0.08 g 93 KBS (2019), University of Oslo
C18:1 sum 14.1 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 7 g MI0212 Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
C18:2n-6 4.83 g 93 KBS (2019), University of Oslo
C18:3n-3 0.03 g 93 KBS (2019), University of Oslo
C20:3n-3 0.03 g 93 KBS (2019), University of Oslo
C20:3n-6 0.03 g 93 KBS (2019), University of Oslo
C20:4n-3 0.03 g 93 KBS (2019), University of Oslo
C20:4n-6 0.03 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0.03 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0.03 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0.03 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 4.83 g 93 KBS (2019), University of Oslo
Cholesterol 0 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 52.7 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 1.3 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 51.4 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 49.1 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 4 g 93 KBS (2019), University of Oslo
Protein 10.5 g 93 KBS (2019), University of Oslo
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 93 KBS (2019), University of Oslo
Beta-carotene 0 µg 93 KBS (2019), University of Oslo
Vitamin D 0 µg 93 KBS (2019), University of Oslo
Vitamin E 11.7 mg-ATE 93 KBS (2019), University of Oslo
Thiamin 0.1 mg 93 KBS (2019), University of Oslo
Riboflavin 0.39 mg 93 KBS (2019), University of Oslo
Niacin 1.5 mg 93 KBS (2019), University of Oslo
Vitamin B6 0.07 mg 93 KBS (2019), University of Oslo
Folate 24 µg 93 KBS (2019), University of Oslo
Vitamin B12 0 µg 93 KBS (2019), University of Oslo
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 119 mg 93 KBS (2019), University of Oslo
Iron 1.5 mg 93 KBS (2019), University of Oslo
Sodium 10 mg 93 KBS (2019), University of Oslo
Potassium 388 mg 93 KBS (2019), University of Oslo
Magnesium 133 mg 93 KBS (2019), University of Oslo
Zinc 1.6 mg 93 KBS (2019), University of Oslo
Selenium 2 µg 93 KBS (2019), University of Oslo
Copper 0.52 mg 93 KBS (2019), University of Oslo
Phosphorus 271 mg 93 KBS (2019), University of Oslo
Iodine 0 µg 93 KBS (2019), University of Oslo

Classifications

LanguaL coding of the food
LanguaL Classification
A0204 CANDY (US CFR)
A0838 NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR)
B1272 ALMOND
C0132 SEED, SKIN REMOVED, GERM PRESENT
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0158 SUCROSE 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 Chocolate and other sweets

Food Groups