Cake, Oreo, prepared from powder with cream and butter
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 45 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Kilojoules | 1395 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 335 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 22.8 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Saturated fatty acids | 13.3 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| C12:0 | 0.84 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C14:0 | 1.58 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C16:0 | 4.39 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:0 | 2.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Transunsaturated fatty acids | 0.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Cis-mono unsaturated fatty acids | 5.4 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| C16:1 sum | 0.2 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:1 sum | 5.09 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids | 0.7 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| C18:2n-6 | 1.51 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C18:3n-3 | 0.31 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:3n-6 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-3 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:4n-6 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C20:5n-3 (EPA) | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:5n-3 (DPA) | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
| Cis-poly unsaturated fatty acids, n-3 | 0.34 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 1.55 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cholesterol | 49 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Carbohydrate, glycemic | 28.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 9.7 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Mono+Di saccharides | 18.7 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
| Sugar, added | 17.1 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Dietary fibre | 1 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Protein | 3.5 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Salt | 0.5 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 255 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 245 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Beta-carotene | 120 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Vitamin D | 0.9 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Vitamin E | 0.9 | mg-ATE | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Thiamin | 0.02 | mg | 87b | Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups |
| Riboflavin | 0.07 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Niacin | 0.2 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Vitamin B6 | 0.03 | mg | 87b | Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups |
| Folate | 3 | µg | 87b | Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups |
| Vitamin B12 | 0.1 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Vitamin C | 0 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Calcium | 39 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Iron | 0.5 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Sodium | 200 | mg | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Potassium | 110 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Magnesium | 7 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Zinc | 0.2 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Selenium | 1 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Copper | 0.08 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Phosphorus | 46 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Iodine | 3 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0210 | CAKE (US CFR) |
| A0821 | FINE BAKERY WARE (EUROFIR) |
| B1201 | COW |
| C0161 | HEAVY CREAM |
| E0147 | WHOLE, SHAPE ACHIEVED BY FORMING |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0148 | WATER ADDED |
| H0180 | FOOD ADDED |
| H0749 | WHITE SUGAR ADDED |
| J0001 | PRESERVATION METHOD NOT KNOWN |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Foods in Other cakes etc
- Chocolate cake, high fat content (coconut fat)
- Cake, pound, plain, fat reduced
- Cake, pound, plain, marbled
- Cake, pound, Danish
- Cake, macaroon, Norwegian Prince cake, with apples
- Cake, macaroon, Norwegian Prince cake, with minced almonds
- Cake, Napoleon, puff pastry filled with custard, icing on top
- Flan case bottom, with minced nuts
- Swiss roll, jam filling
- Swiss roll, filling made of margarine
- Cake, syrup
- Cake, chocolate, with icing
- Doughnut
- Cake, sponge, plain
- Cake, sponge, layered, filled with whipped cream and jam
- Cake, sponge cake, with custard, jelly and berries
- Tart shell, no filling
- Pie, apple
- Cake, sponge, layered, filled with whipped cream and jam, marzipan covered
- Cake, chocolate, no icing
- Swedish almond cake, macaroon tea cake
- Cake, cheese cake, with bisquit bottom
- Cream puff, plain, no filling
- Cake, soft, with minced nuts
- Cake, carrot, no icing
- Muffin, with chocolate chips, industrially made
- Brownies, with chocolate icing, industrially made
- Doughnut, with chocolate icing, industrially made
- Cake, pound, plain, with icing, industrially made
- Cake, pound, plain, no icing, industrially made
- Cake, carrot, with icing, industrially made
- Muffin, blueberry, industrially made
- Swiss roll, filling made of margarine jelly, industrially made
- Cake, chocolate, with icing, industrially made
- Cake, Oreo, prepared from powder with cream and butter
- Cupcakes with icing, prepared from powder with butter
- Cake base, gluten-free, prepared from powder, Toro
- Cake, with meringue, sponge cake and vanilla cream, Kvæfjordkake
- Cake, soft, with minced nuts, whipped cream and chocolate, frozen
- Cake, apple
- Snowball cake
- Meringue, cake bottom
- Muffin
- Muffin, banana
- Muffin, blueberries
- Muffin, cocoa
- Muffin, lemon
- Muffin, chocolate
- Muffin, with frosting
- Muffin, banana, with frosting
- Muffin, blueberries, with frosting
- Muffin, cocoa, with frosting
- Muffin, lemon, with frosting
- Muffin, chocolate, with frosting
- Pavlova, with whipped cream and berries
- Cake, Sarah Bernhard
- Lemon tart
- Cake, with chocolate icing and salted peanuts, Snickerskake
- Cake, with custard made of egg yolk and cream, Suksessterte
- Cake, with banana
- Cake, with spices
- Muffin, carrot
- Muffin, carrot, with frosting
- Cake, chocolate, with chocolate frosting, gluten free
- Cake, chocolate, wth cheese frosting, gluten free
- Muffin, prepared from powder, gluten free
- Muffin, prepared from powder, with frosting, gluten-free
- Cake, Mor Monsen
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
www.matvaretabellen.no
