Cookie, with almond filling, Napoleonshatt

Energy in 100 g

1,946 kJ (466 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 49.8 g
Fat: 25.3 g
Water: 14 g
Protein: 8.3 g
Dietary fibre: 3 g
Energy content
Fat: 48 E%
Carbohydrate: 43 E%
Protein: 7 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,946 kJ (466 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000225.3 g48%
CarbohydrateMI018149.8 g43%
Dietary fibreMI00023 g1%
ProteinMI00028.3 g7%
AlcoholMI00020 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000222.2 g
Sugar, totalMI000227.7 g
Sugar, addedMI000226.7 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325154 µg-RE20 %
Beta-caroteneMI000289 µg
RetinolMI0002146 µg
Vitamin DMI00022.3 µg23 %
Vitamin EMI00023.7 mg-ATE30 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.09 mg6 %
Vitamin B2 (riboflavin)MI00020.17 mg10 %
Vitamin B3 (niacin)MI00020.6 mg
Vitamin B6 (pyridoxine)MI00020.06 mg3 %
Vitamin B9 (folate)MI000213 µg4 %
Vitamin B12 (cobalamin)MI00020.1 µg2 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000245 mg3 %
Potassium (K)MI0002179 mg5 %
Sodium (Na)MI0002119 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)MI0002119 mg18 %
Magnesium (Mg)MI000245 mg15 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.9 mg8 %
Copper (Cu)MI00020.18 mg20 %
Zinc (Zn)MI00020.8 mg5 %
Selenium (Se)MI00023 µg3 %
Iodine (I)MI00028 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
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0005Baked or roasted
H0158Sucrose added
H0186Egg added
H0271Butter added
H0757Tree nut 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)
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))

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