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Ice cream, dairy, with wafer, jam and chocolate

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 53 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 981 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 234 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 9.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.71 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.52 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.14 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 2.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.37 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 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 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) 0.02 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 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 33.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 5.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 28.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 20.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3.2 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 92 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 88 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 0.4 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 4 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 3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 97 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 78 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 194 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.5 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 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 102 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 6.1 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
E0102 Liquid, high viscosity
F0018 Partially heat-treated
G0005 Baked or roasted
H0122 Jelly, jam or preserve added
H0231 Chocolate or cocoa added
H0306 Homogenized or emulsified
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