Cupcakes with icing, prepared from powder with butter

Energy in 100 g

1,577 kJ (375 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 59.4 g
Water: 23 g
Fat: 13.9 g
Protein: 2.9 g
Dietary fibre: 0.4 g
Energy content
Carbohydrate: 64 E%
Fat: 33 E%
Protein: 3 E%
Dietary fibre: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,577 kJ (375 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat106a13.9 g32%
CarbohydrateMI018159.4 g64%
Dietary fibre106a0.4 g0%
Protein106a2.9 g3%
Alcohol500 g0%
WaterMI014223 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33115.1 g
Sugar, totalMI_SUGAR_NO44.3 g
Sugar, added33144.3 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325197 µg-RE26 %
Beta-carotene106c79 µg
Retinol106c190 µg
Vitamin D106c1.7 µg17 %
Vitamin E106c0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)106c0.04 mg3 %
Vitamin B2 (riboflavin)106c0.07 mg4 %
Vitamin B3 (niacin)106c0.3 mg
Vitamin B6 (pyridoxine)106c0.02 mg1 %
Vitamin B9 (folate)106c4 µg1 %
Vitamin B12 (cobalamin)106c0 µg0 %
Vitamin C (askorbic acid)106c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)106c15 mg1 %
Potassium (K)106c45 mg1 %
Sodium (Na)106a300 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)106c32 mg5 %
Magnesium (Mg)106c10 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)106c0.3 mg2 %
Copper (Cu)106c0.03 mg3 %
Zinc (Zn)106c0.2 mg1 %
Selenium (Se)106c2 µg2 %
Iodine (I)3254 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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0221Fat or oil 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.
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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