Danish pastry, filled with jam, industrially made
Energy in 100 g
Per 100 g
1,446 kJ (346 kcal)
More danish pastry:
1,446 kJ (346 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 20.2 g |
| Sugar, total | MI_SUGAR_NO | 17.7 g |
| Sugar, added | 331 | 15 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 210 | 5.7 g |
| Trans fatty acids | 210 | 1.3 g |
| Monounsaturated fatty acids | 210 | 5.9 g |
| Polyunsaturated fatty acids | 210 | 3.2 g |
| Omega-3 | 73m | 0.5 g |
| Omega-6 | 74m | 2.7 g |
| Cholesterol | 210 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 210 | 0 g |
| C14:0 (myristic acid) | 210 | 0.1 g |
| C16:0 (palmitic acid) | 210 | 4.4 g |
| C18:0 (stearic acid) | 210 | 1.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 210 | 0 g |
| C18:1 sum (oleic acid) | 210 | 5.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 127 µg-RE | 16 % |
| Beta-carotene | 210 | 10 µg | |
| Retinol | 210 | 126 µg | |
| Vitamin D | 210 | 2 µg | 20 % |
| Vitamin E | 210 | 3.5 mg-ATE | 29 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 210 | 0.06 mg | 4 % |
| Vitamin B2 (riboflavin) | 210 | 0.08 mg | 5 % |
| Vitamin B3 (niacin) | 210 | 1 mg | |
| Vitamin B6 (pyridoxine) | 210 | 0.12 mg | 6 % |
| Vitamin B9 (folate) | 210 | 24 µg | 7 % |
| Vitamin B12 (cobalamin) | 210 | 0.2 µg | 5 % |
| Vitamin C (askorbic acid) | 210 | 5 mg | 4 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 210 | 48 mg | 4 % |
| Potassium (K) | 210 | 132 mg | 3 % |
| Sodium (Na) | 210 | 257 mg | |
| Salt (NaCl) | MI0120 | 0.6 g | |
| Phosphorus (P) | 210 | 89 mg | 13 % |
| Magnesium (Mg) | 210 | 19 mg | 6 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 210 | 1.1 mg | 10 % |
| Copper (Cu) | 210 | 0.12 mg | 13 % |
| Zinc (Zn) | 210 | 0.7 mg | 5 % |
| Selenium (Se) | 210 | 3 µg | 3 % |
| Iodine (I) | 325 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0202 | Pastry, sweetened (US CFR) |
| A0821 | Fine bakery ware (EUROFIR) |
| B1312 | Wheat |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0151 | Solid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0122 | Jelly, jam or preserve added |
| H0186 | Egg added |
| H0207 | Filled or stuffed |
| H0256 | Carbohydrate fermented |
| H0272 | Margarine added |
| H0354 | Sugar coated or covered |
| H0753 | Yeast added |
| J0100 | Preserved by adding chemicals |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |