Cake, chocolate, with icing, industrially made

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 50 g
Fat: 21.6 g
Water: 21 g
Protein: 5 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 49 E%
Fat: 46 E%
Protein: 5 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,753 kJ (419 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat20921.6 g45%
CarbohydrateMI018150 g48%
Dietary fibre2092 g0%
Protein2095 g4%
Alcohol500 g0%
WaterMI014221 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33115.6 g
Sugar, totalMI_SUGAR_NO34.4 g
Sugar, added33132 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032511 µg-RE1 %
Beta-carotene60a0 µg
Retinol20911 µg
Vitamin D3161 µg10 %
Vitamin E2095.4 mg-ATE45 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.08 mg6 %
Vitamin B2 (riboflavin)200.08 mg5 %
Vitamin B3 (niacin)2090.5 mg
Vitamin B6 (pyridoxine)2090.1 mg5 %
Vitamin B9 (folate)2095 µg1 %
Vitamin B12 (cobalamin)2090.2 µg5 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20941 mg3 %
Potassium (K)209172 mg5 %
Sodium (Na)209350 mg
Salt (NaCl)MI01200.9 g
Phosphorus (P)209105 mg16 %
Magnesium (Mg)20923 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2091.6 mg14 %
Copper (Cu)2090.18 mg20 %
Zinc (Zn)2090.5 mg3 %
Selenium (Se)60a0 µg0 %
Iodine (I)3257 µg5 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0210Cake (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0158Sucrose added
H0186Egg added
H0231Chocolate or cocoa added
H0263Vegetable fat or oil added
H0351Chemical leavening agent added
H0355Chocolate coated or covered
J0100Preserved by adding chemicals
K0003No packing medium used
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
316
Directorate of Fisheries, Institute of Nutrition. Analytical data for Norwegian salmon 1997-99 and shellfish 1991. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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