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Nut spread, less sugar, Nugatti

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 4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 2034 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 489 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 29.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 3.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.62 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.4 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 5.2 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 1.95 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 10.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.08 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:1 sum 13.5 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids 14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 4.8 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:3n-3 0.17 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-6 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-6 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:5n-3 (EPA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:5n-3 (DPA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:6n-3 (DHA) 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.31 g 73c Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 4.8 g 74c Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
Cholesterol 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 41.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 26.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 25.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 16.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 6.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
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 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 13.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.42 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 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 13 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 178 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 169 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 529 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 55 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 273 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 19.6 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0272 Cacao or chocolate product (US CFR)
A0839 Chocolate or chocolate product (EUROFIR)
B1370 Sugar beet
C0157 White sugar
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0231 Chocolate or cocoa added
H0263 Vegetable fat or oil added
H0297 Milk or milk product added
H0555 Lecithins added (EC/CODEX)
H0757 Tree nut added
J0001 Preservation method not known
K0003 No packing medium used
M0187 Plastic container, rigid or semirigid, plastic lid
M0213 Box
N0036 Plastic
P0104 No artificial sweeteners claim or use
P0024 Human consumer, no age specification
P0181 Reduced sugars food
Z0112 Food industry prepared

Food Groups