Biscuit, sweet, Marie

Energy in 100 g

1,879 kJ (446 kcal)

Fat →

12.8 g

Protein →

6.6 g

Carbohydrate →

74.7 g

More biscuit:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 74.7 g
Fat: 12.8 g
Protein: 6.6 g
Dietary fibre: 3 g
Water: 3 g
Energy content
Carbohydrate: 68 E%
Fat: 25 E%
Protein: 6 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,879 kJ (446 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400e12.8 g25%
CarbohydrateMI018174.7 g67%
Dietary fibre400e3 g1%
Protein400e6.6 g5%
Alcohol500 g0%
WaterMI01423 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33154.7 g
Sugar, totalMI_SUGAR_NO20 g
Sugar, added33120 g
Sugar, free33120 g

Fatty acids

FatSourceQuantity
Saturated fatty acids400e5.1 g
Trans fatty acids10–
Monounsaturated fatty acids400e5.5 g
Polyunsaturated fatty acids400e1.6 g
Omega-373m0.1 g
Omega-674m1.5 g
Cholesterol400e2 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2100 g
C14:0 (myristic acid)2100.1 g
C16:0 (palmitic acid)2103.1 g
C18:0 (stearic acid)2101.6 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2100 g
C18:1 sum (oleic acid)2105.4 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2101.5 g
C18:3n-3 (alpha-linolenic acid)2100.1 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)MI03257 µg-RE
Vitamin A (RE)MI03227 µg-RE0 %
Beta-carotene400e2 µg
Retinol400e7 µg
Vitamin D400e0.1 µg1 %
Vitamin E400e1.4 mg-ATE11 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400e0.04 mg3 %
Vitamin B2 (riboflavin)400e0.02 mg1 %
Vitamin B3 (niacin)400e1.1 mg
Niacin equivalentsMI04212.2 mg10 %
Vitamin B6 (pyridoxine)400e0.09 mg5 %
Vitamin B9 (folate)400e15 µg4 %
Vitamin B12 (cobalamin)400e0.1 µg2 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400e27 mg2 %
Potassium (K)400e141 mg4 %
Sodium (Na)400e447 mg
Salt (NaCl)MI01201.1 g
Phosphorus (P)400e76 mg11 %
Magnesium (Mg)400e16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400e0.8 mg7 %
Copper (Cu)420c0.11 mg12 %
Zinc (Zn)400e0.5 mg3 %
Selenium (Se)400e2 µg2 %
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)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0005Baked or roasted
H0174Hydrogenated
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.
50
Estimated as a naturally occurring zero value, not analysed.
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.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
420c
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015).
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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