Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat23.2
Carbohydrate66.4
Protein5.6
Dietary fibre4.0
Alcohol0.0
Water1.0
Energy content
Energy contentenergiprosent
Fat41
Carbohydrate53
Protein5
Dietary fibre2
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,114 kJ (505 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat40%
Carbohydrate53%
Dietary fibre1%
Protein4%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource66.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource23.2 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource11.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource9.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.4 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E51 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents8 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)4 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)6 %
Sodium (Na)
Potassium (K)7 %
Magnesium (Mg)11 %
Phosphorus (P)24 %
Trace elementsSourceQuantity
Iron (Fe)16 %
Zinc (Zn)5 %
Selenium (Se)0 %
Copper (Cu)26 %
Iodine (I)0 %

Classification

Food ID: 05.386

FoodEx2: Biscuit with inclusions, filling or coating (A00AE)

LanguaL

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
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0231Chocolate or cocoa added
H0263Vegetable fat or oil added
H0749White sugar added
J0001Preservation method not known
K0003No packing medium used
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

400g

Swedish National Food Agency. The food database, version 2017.12.15.

400k

Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se

621

Livsmedelsverket. Snacks, sweets and beverages 2022 Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se

701G

Aggregated value from several food items

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])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Iodine (I) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Monounsaturated fatty acids in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Fat in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Magnesium (Mg) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

C16:0 (palmitic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Polyunsaturated fatty acids in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Vitamin D in Biscuit, sweet, nougat, Ballerina

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Saturated fatty acids in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Iron (Fe) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Niacin equivalents in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Sodium (Na) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Zinc (Zn) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:4n-6 (arachidonic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C18:2n-6 (linoleic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Carbohydrate in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Omega-6 in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Copper (Cu) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C12:0 (lauric acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin E in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Phosphorus (P) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C18:1 sum (oleic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, added in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

Sugar, free in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodCalculation method

C20:5n-3 (eicosapentaenoic acid, EPA) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C16:1 sum (palmitoleic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B9 (folate) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Beta-carotene in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B3 (niacin) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Retinol in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C14:0 (myristic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Potassium (K) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Starch in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodPolarimetry

C22:5n-3 (docosapentaenoic acid, DPA) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Protein in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Trans fatty acids in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C18:0 (stearic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Calcium (Ca) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Alcohol in Biscuit, sweet, nougat, Ballerina

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B2 (riboflavin) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Water in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B6 (pyridoxine) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Omega-3 in Biscuit, sweet, nougat, Ballerina

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Dietary fibre in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Biscuit, sweet, nougat, Ballerina

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B1 (thiamin) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Cholesterol in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C18:3n-3 (alpha-linolenic acid) in Biscuit, sweet, nougat, Ballerina

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

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