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Chocolate butter cream, with butter

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 11 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 2309 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 555 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 40.4 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 24 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C12:0 1.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 3.71 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 11.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 4.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 1.5 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Cis-mono unsaturated fatty acids 11.3 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C16:1 sum 0.6 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 9.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
C18:2n-6 1.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.16 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 202 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 46.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 46.2 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 46 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 0 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 1.7 g 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Salt 0.7 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 570 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 551 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 234 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 4.5 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 1.2 alfa-TE 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.02 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.05 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.02 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 12 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 0.3 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 0 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Calcium 13 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 0.4 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sodium 281 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Potassium 16 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 0.1 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 2 µg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0.03 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 53 mg 131 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iodine 6.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0287 Sweet sauce or topping (US CFR)
A0863 Dessert sauce (EUROFIR)
B1201 Cow
C0179 Butter
E0144 Semisolid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0186 Egg 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

Food Groups