Biscuit, sweet, filled

Energy in 100 g

2,014 kJ (480 kcal)

Fat →

21.2 g

Protein →

5.9 g

Carbohydrate →

65.3 g

More biscuit:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 65.3 g
Fat: 21.2 g
Protein: 5.9 g
Water: 5 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 55 E%
Fat: 39 E%
Protein: 5 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,014 kJ (480 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat21021.2 g39%
CarbohydrateMI018165.3 g55%
Dietary fibre2102 g0%
Protein2105.9 g4%
Alcohol500 g0%
WaterMI01425 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33133.4 g
Sugar, totalMI_SUGAR_NO31.9 g
Sugar, added33130.3 g
Sugar, free33130.3 g

Fatty acids

FatSourceQuantity
Saturated fatty acids21012.5 g
Trans fatty acids2100.1 g
Monounsaturated fatty acids2105.7 g
Polyunsaturated fatty acids2101.5 g
Omega-373m0 g
Omega-674m1.4 g
Cholesterol2100 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2103.4 g
C14:0 (myristic acid)2101.3 g
C16:0 (palmitic acid)2104.4 g
C18:0 (stearic acid)2102.1 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2100 g
C18:1 sum (oleic acid)2105.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2101.4 g
C18:3n-3 (alpha-linolenic acid)2100 g
C20:3n-3 (eicosatrienoic acid)2100 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2100 g
C20:4n-3 (eicosatetraenoic acid)2100 g
C20:4n-6 (arachidonic acid)2100 g
C20:5n-3 (eicosapentaenoic acid, EPA)2100 g
C22:5n-3 (docosapentaenoic acid, DPA)2100 g
C22:6n-3 (docosahexaenoic acid, DHA)2100 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03253 µg-RE
Vitamin A (RE)MI03225 µg-RE0 %
Beta-carotene21034 µg
Retinol60a0 µg
Vitamin D60a0 µg0 %
Vitamin E2102.5 mg-ATE20 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2100.09 mg6 %
Vitamin B2 (riboflavin)2100.08 mg5 %
Vitamin B3 (niacin)2100.9 mg
Niacin equivalentsMI04211.9 mg9 %
Vitamin B6 (pyridoxine)2100.13 mg7 %
Vitamin B9 (folate)21010 µg3 %
Vitamin B12 (cobalamin)2100.1 µg2 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)21044 mg3 %
Potassium (K)210196 mg5 %
Sodium (Na)210272 mg
Salt (NaCl)MI01200.7 g
Phosphorus (P)21066 mg10 %
Magnesium (Mg)21020 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2101.3 mg11 %
Copper (Cu)2100.18 mg20 %
Zinc (Zn)2100.4 mg2 %
Selenium (Se)2103 µg3 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0203Cookie (US CFR)
A0821Fine bakery ware (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0174Hydrogenated
H0207Filled or stuffed
H0263Vegetable fat or oil added
H0351Chemical leavening agent added
H0749White sugar added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73m
Calculated as the sum of omega-3 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
74m
Calculated as the sum of omega-6 fatty acids from reference 210: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
210
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2003-2004. Bakery, biscuits, breakfast cereals and oils. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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