Jump to content

Chocolate fondant

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 31 g 91 Water calculated by difference
Kilojoules 1730 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 415 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 28.5 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Saturated fatty acids 16.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C12:0 0.57 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C14:0 1.72 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:0 7.45 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:0 4.83 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Transunsaturated fatty acids 0.4 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-mono unsaturated fatty acids 8.1 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C16:1 sum 0.34 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:1 sum 7.39 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids 1.5 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:2n-6 1.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C18:3n-3 0.12 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-3 0.01 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:3n-6 0.03 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-3 0.01 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:4n-6 0.1 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C20:5n-3 (EPA) 0.02 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:5n-3 (DPA) 0.02 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
C22:6n-3 (DHA) 0.05 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-3 0.16 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cis-poly unsaturated fatty acids, n-6 1.41 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Cholesterol 164 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Carbohydrate, glycemic 31.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 8.2 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Mono+Di saccharides 23.3 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sugar, added 23 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Dietary fibre 0.9 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Protein 7.8 g 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Salt 0.4 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 177 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 169 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Beta-carotene 97 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin D 2.8 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin E 2.3 alfa-TE 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Thiamin 0.06 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Riboflavin 0.15 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Niacin 0.3 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B6 0.05 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Folate 15 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin B12 0.5 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Vitamin C 0 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Calcium 29 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iron 1.4 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Sodium 150 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Potassium 140 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Magnesium 21 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Zinc 0.8 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Selenium 9 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Copper 0.1 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Phosphorus 110 mg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).
Iodine 19 µg 138 Calculated value from in-house recipe (to the Food Composition Table 2018).

Classifications

LanguaL coding of the food
LanguaL Classification
A0222 Dessert (US CFR)
A0864 Dessert (EUROFIR)
B1713 Hen
C0225 Whole egg without shell
E0144 Semisolid
F0014 Fully heat-treated
G0005 Baked or roasted
H0136 Sugar or sugar syrup added
H0231 Chocolate or cocoa added
H0262 Animal fat or oil added
H0319 Wheat 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