| Composition | gram |
|---|---|
| Fat | 13.9 |
| Carbohydrate | 59.4 |
| Protein | 2.9 |
| Dietary fibre | 0.4 |
| Alcohol | 0.0 |
| Water | 23.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 33 |
| Carbohydrate | 64 |
| Protein | 3 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 32% | ||
| Carbohydrate | 64% | ||
| Dietary fibre | 0% | ||
| Protein | 3% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 59.4 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 13.9 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 8 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 3.5 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 203 RE | 27 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 12 % | ||
| Vitamin E | 3 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 1 % | ||
| Sodium (Na) | |||
| Potassium (K) | 1 % | ||
| Magnesium (Mg) | 3 % | ||
| Phosphorus (P) | 6 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 2 % | ||
| Zinc (Zn) | 1 % | ||
| Selenium (Se) | 2 % | ||
| Copper (Cu) | 3 % | ||
| Iodine (I) | 2 % |
Food ID: 05.346
| Facets | |
|---|---|
| F04 Ingredient | Dessert sauces/toppings (A046F) |
| F28 Process | Reconstitution from concentrate, powder or other dehydrated form (A07MR) |
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 |
|---|---|
| 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 |
| H0148 | Water added |
| H0221 | Fat or oil 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 |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2013, unspecified.
Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calculated value from in-house recipe (to the Food Composition Table 2015).
Calculated value from in-house recipe (to the Food Composition Table 2016).
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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 | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| 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 | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| 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 | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| 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 | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| 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 label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation method |
| 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method | Recipe calculation with factors |