| Composition | gram |
|---|---|
| Fat | 28.2 |
| Carbohydrate | 52.2 |
| Protein | 7.5 |
| Dietary fibre | 3.0 |
| Alcohol | 0.0 |
| Water | 9.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 50 |
| Carbohydrate | 43 |
| Protein | 6 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 50% | ||
| Carbohydrate | 42% | ||
| Dietary fibre | 1% | ||
| Protein | 6% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 52.2 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 28.2 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 9.2 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 15.6 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 11 RE | 1 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 10 % | ||
| Vitamin E | 41 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 10 % | ||
| Sodium (Na) | |||
| Potassium (K) | 11 % | ||
| Magnesium (Mg) | 24 % | ||
| Phosphorus (P) | 39 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 17 % | ||
| Zinc (Zn) | 12 % | ||
| Selenium (Se) | 7 % | ||
| Copper (Cu) | 38 % | ||
| Iodine (I) | 12 % |
Food ID: 09.159
| Facets | |
|---|---|
| F04 Ingredient | Caramel, soft (A035A), Peanuts (A015H) |
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.
| LanguaL | Classification |
|---|---|
| A0272 | Cacao or chocolate product (US CFR) |
| A0839 | Chocolate or chocolate product (EUROFIR) |
| B1012 | Sugar-producing plant |
| C0210 | Sucrose |
| E0147 | Whole, shape achieved by forming |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0124 | Peanut or peanut butter added |
| H0136 | Sugar or sugar syrup added |
| H0229 | Flavoring, spice or herb added, natural |
| H0231 | Chocolate or cocoa added |
| H0263 | Vegetable fat or oil added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0172 | Plastic container |
| M0197 | Bag, sack or pouch |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Estimated as zero value when the analysed value is below the limit of quantification.
Calculated value from other components in the same food item
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Department of Health. Nutrient analysis of a range of processed foods with particular reference to trans fatty acids. Summary report. Department of Health, London, 2013. Online version, www.gov.uk
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Below limit of detection or quantification |
| Acquisition type | Value created within host system |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Average |
| Acquisition type | Independent laboratory |
| Method type | Method type not known |
| Method | Method not known |