Marzipan bar, chocolate covered

Energy in 100 g

2,148 kJ (515 kcal)

Fat →

29.5 g

Protein →

9 g

Carbohydrate →

52 g

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 52 g
Fat: 29.5 g
Protein: 9 g
Water: 7 g
Dietary fibre: 3 g
Energy content
Fat: 51 E%
Carbohydrate: 41 E%
Protein: 7 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,148 kJ (515 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat13529.5 g50%
CarbohydrateMI018152 g41%
Dietary fibre1353 g1%
Protein1359 g7%
Alcohol500 g0%
WaterMI01427 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3312.2 g
Sugar, totalMI_SUGAR_NO49.8 g
Sugar, added33148.2 g
Sugar, free33148.2 g

Fatty acids

FatSourceQuantity
Saturated fatty acids1357.4 g
Trans fatty acids1350 g
Monounsaturated fatty acids13515.5 g
Polyunsaturated fatty acids1355.3 g
Omega-373c0 g
Omega-674c5 g
Cholesterol1350 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2070 g
C14:0 (myristic acid)2070.1 g
C16:0 (palmitic acid)2073.6 g
C18:0 (stearic acid)2072.9 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2070.1 g
C18:1 sum (oleic acid)20714.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2075 g
C18:3n-3 (alpha-linolenic acid)2070 g
C20:3n-3 (eicosatrienoic acid)2070 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2070 g
C20:4n-3 (eicosatetraenoic acid)2070 g
C20:4n-6 (arachidonic acid)2070 g
C20:5n-3 (eicosapentaenoic acid, EPA)2070 g
C22:5n-3 (docosapentaenoic acid, DPA)2070 g
C22:6n-3 (docosahexaenoic acid, DHA)2070 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03252 µg-RE
Vitamin A (RE)MI03223 µg-RE0 %
Beta-carotene13523 µg
Retinol1350 µg
Vitamin D1350 µg0 %
Vitamin E1358.4 mg-ATE70 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1350.09 mg6 %
Vitamin B2 (riboflavin)1350.3 mg18 %
Vitamin B3 (niacin)1351.3 mg
Niacin equivalentsMI04212.8 mg13 %
Vitamin B6 (pyridoxine)1350.05 mg2 %
Vitamin B9 (folate)13521 µg6 %
Vitamin B12 (cobalamin)1350 µg0 %
Vitamin C (askorbic acid)1350 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)13587 mg7 %
Potassium (K)135280 mg8 %
Sodium (Na)1357 mg
Salt (NaCl)MI01200 g
Phosphorus (P)135195 mg30 %
Magnesium (Mg)13599 mg33 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1351.5 mg13 %
Copper (Cu)1350.38 mg42 %
Zinc (Zn)1351.2 mg8 %
Selenium (Se)1351 µg1 %
Iodine (I)3250 µg0 %

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
A0272Cacao or chocolate product (US CFR)
A0839Chocolate or chocolate product (EUROFIR)
B1272Almond
C0132Seed, skin removed, germ present
E0147Whole, shape achieved by forming
F0023Heat-treated, multiple components, different degrees of treatment
G0003Cooking method not applicable
H0158Sucrose added
H0231Chocolate or cocoa added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
73c
Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
74c
Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
207
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. 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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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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