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Ice cream, dairy, with wafer, chocolate and nuts

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 49 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1100 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 263 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 12.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.24 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.73 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.84 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 4.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.61 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 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.64 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 32.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 5.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 19.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.2 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 93 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 89 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 48 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 104 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 79 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 230 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 122 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.7 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
E0138 Liquid, high viscosity, with solid pieces
F0018 Partially heat-treated
G0005 Baked or roasted
H0231 Chocolate or cocoa added
H0306 Homogenized or emulsified
H0749 White sugar added
J0136 Preserved by freezing
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups