Cake, Oreo, prepared from powder with cream and butter

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 44 g
Carbohydrate: 28.4 g
Fat: 22.8 g
Protein: 3.5 g
Dietary fibre: 1 g
Energy content
Fat: 61 E%
Carbohydrate: 35 E%
Protein: 4 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,396 kJ (335 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat106a22.8 g60%
CarbohydrateMI018128.4 g34%
Dietary fibre106a1 g0%
Protein106a3.5 g4%
Alcohol500 g0%
WaterMI014244 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3319.7 g
Sugar, totalMI_SUGAR_NO18.7 g
Sugar, added33117.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325255 µg-RE34 %
Beta-carotene106c120 µg
Retinol106c245 µg
Vitamin D106c0.9 µg9 %
Vitamin E106c0.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)87b0.02 mg1 %
Vitamin B2 (riboflavin)106c0.07 mg4 %
Vitamin B3 (niacin)106c0.2 mg
Vitamin B6 (pyridoxine)87b0.03 mg1 %
Vitamin B9 (folate)87b3 µg0 %
Vitamin B12 (cobalamin)106c0.1 µg2 %
Vitamin C (askorbic acid)106c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)106c39 mg3 %
Potassium (K)106c110 mg3 %
Sodium (Na)106a200 mg
Salt (NaCl)MI01200.5 g
Phosphorus (P)106c46 mg7 %
Magnesium (Mg)106c7 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)106c0.5 mg4 %
Copper (Cu)106c0.08 mg8 %
Zinc (Zn)106c0.2 mg1 %
Selenium (Se)106c1 µg1 %
Iodine (I)3253 µg2 %

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)
B1201Cow
C0161Heavy cream
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0180Food added
H0749White sugar added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
87b
Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment
106a
Data from the industry to the Food Composition Table 2013, unspecified.
106c
Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
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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