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Ice cream, dairy, with wafer and strawberry, cone, Krone-is

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 47 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Kilojoules 1123 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 268 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 12 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Saturated fatty acids 9 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C12:0 1.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Cis-mono unsaturated fatty acids 1.7 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C16:1 sum 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2.75 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.3 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C18:2n-6 0.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.04 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 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.45 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 22 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 36 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 30 Calculated value from a similar food item.
Mono+Di saccharides 35.8 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Sugar, added 18.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Protein 3.5 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Salt 0.1 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 61 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 58 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Beta-carotene 35 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.4 alfa-TE 106b Data from the industry to the Food Composition Table 2013, analysed value.
Thiamin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.1 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin B6 0.5 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Folate 9 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin B12 0.6 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin C 3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 84 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Iron 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 56 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Potassium 180 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Magnesium 17 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Zinc 0.4 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Phosphorus 97 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Iodine 8.7 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0227 Ice cream (US CFR)
A0789 Frozen dairy dessert (EUROFIR)
B1201 Cow
C0195 Cream
E0121 Liquid, high viscosity, with small particles
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0100 Flavoring or spice extract or concentrate added
H0122 Jelly, jam or preserve added
H0158 Sucrose added
H0178 Aerated
H0231 Chocolate or cocoa added
H0306 Homogenized or emulsified
H0368 Stabilizer added
H0555 Lecithins added (EC/CODEX)
J0136 Preserved by freezing
K0003 No packing medium used
M0347 Metalized paper wrapper
N0051 Food contact surface from human-made material
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups