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Cake, with chocolate icing and salted peanuts, Snickerskake

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 19 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1785 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 427 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 21.6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 8.3 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.56 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.7 g MI0002 EuroFIR recipe calculation procedure
C16:0 3.9 g MI0002 EuroFIR recipe calculation procedure
C18:0 2.03 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 9.5 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.17 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 8.91 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.9 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 1.76 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.01 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.04 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.03 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.08 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 1.76 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 67 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 47.8 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 6.7 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 41.2 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 38.5 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 3 g MI0002 EuroFIR recipe calculation procedure
Protein 8.9 g MI0002 EuroFIR recipe calculation procedure
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 62 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 60 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 27 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 2.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.22 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Niacin 2.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.15 mg MI0002 EuroFIR recipe calculation procedure
Folate 21 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 48 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.3 mg MI0002 EuroFIR recipe calculation procedure
Sodium 323 mg MI0002 EuroFIR recipe calculation procedure
Potassium 203 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 50 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1 mg MI0002 EuroFIR recipe calculation procedure
Selenium 6 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.24 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 206 mg MI0002 EuroFIR recipe calculation procedure
Iodine 7 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0210 CAKE (US CFR)
A0821 FINE BAKERY WARE (EUROFIR)
B1012 SUGAR-PRODUCING PLANT
C0210 SUCROSE
E0105 WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
F0023 HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT
G0005 BAKED OR ROASTED
H0136 SUGAR OR SUGAR SYRUP ADDED
H0152 GRAIN ADDED
H0177 NUT OR SEED ADDED
H0186 EGG ADDED
H0231 CHOCOLATE OR COCOA ADDED
J0131 PRESERVED BY CHILLING
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

Food Groups