Cake, sponge, layered, filled with whipped cream and jam

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 48 g
Carbohydrate: 27.4 g
Fat: 19 g
Protein: 5.2 g
Dietary fibre: 0.7 g
Energy content
Fat: 56 E%
Carbohydrate: 37 E%
Protein: 7 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,261 kJ (302 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000219 g55%
CarbohydrateMI018127.4 g36%
Dietary fibreMI00020.7 g0%
ProteinMI00025.2 g7%
AlcoholMI00020 g0%
WaterMI000248 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00028 g
Sugar, totalMI000219.4 g
Sugar, addedMI000217.7 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325187 µg-RE24 %
Beta-caroteneMI000298 µg
RetinolMI0002179 µg
Vitamin DMI00020.5 µg5 %
Vitamin EMI00021.2 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.04 mg3 %
Vitamin B2 (riboflavin)MI00020.17 mg10 %
Vitamin B3 (niacin)MI00020.2 mg
Vitamin B6 (pyridoxine)MI00020.04 mg2 %
Vitamin B9 (folate)MI00029 µg2 %
Vitamin B12 (cobalamin)MI00020.4 µg10 %
Vitamin C (askorbic acid)MI00022 mg1 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000251 mg4 %
Potassium (K)MI000262 mg1 %
Sodium (Na)MI000259 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)MI0002111 mg17 %
Magnesium (Mg)MI00028 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.6 mg5 %
Copper (Cu)MI00020.04 mg4 %
Zinc (Zn)MI00020.4 mg2 %
Selenium (Se)MI00026 µg7 %
Iodine (I)MI000212 µg8 %

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
E0134Semisolid with solid pieces
F0014Fully heat-treated
G0003Cooking method not applicable
H0122Jelly, jam or preserve added
H0186Egg added
H0319Wheat added
H0358Aerated by whipping
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

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
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))

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