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Yeast cake, with dried fruit, Norwegian Christmas cake

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 23 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1436 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 341 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.51 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.49 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.82 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 2.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.07 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 2.81 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 1.12 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.34 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.29 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 56.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 35 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 17.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 13.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 7.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.5 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 98 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 95 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 42 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 1.3 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 30 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 52 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 201 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 222 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.8 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 113 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 7 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0210 Cake (US CFR)
A0821 Fine bakery ware (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
H0184 Milk added
H0272 Margarine added
H0364 Dried or candied fruit added
H0749 White sugar added
H0753 Yeast 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

Food Groups