Cake, Napoleon, puff pastry filled with custard, icing on top

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 43 g
Carbohydrate: 35.9 g
Fat: 14.4 g
Protein: 5.3 g
Dietary fibre: 0.9 g
Energy content
Carbohydrate: 49 E%
Fat: 43 E%
Protein: 7 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,242 kJ (297 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI000214.4 g42%
CarbohydrateMI018135.9 g49%
Dietary fibreMI00020.9 g0%
ProteinMI00025.3 g7%
AlcoholMI00020 g0%
WaterMI000243 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000214 g
Sugar, totalMI000221.9 g
Sugar, addedMI000219.9 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325142 µg-RE18 %
Beta-caroteneMI000264 µg
RetinolMI0002137 µg
Vitamin DMI00021.5 µg15 %
Vitamin EMI00021.5 mg-ATE12 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.06 mg4 %
Vitamin B2 (riboflavin)MI00020.11 mg6 %
Vitamin B3 (niacin)MI00020.3 mg
Vitamin B6 (pyridoxine)MI00020.04 mg2 %
Vitamin B9 (folate)MI00027 µg2 %
Vitamin B12 (cobalamin)MI00020.3 µg7 %
Vitamin C (askorbic acid)MI00020 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI000264 mg5 %
Potassium (K)MI0002112 mg3 %
Sodium (Na)MI000299 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)MI000294 mg14 %
Magnesium (Mg)MI000211 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.4 mg3 %
Copper (Cu)MI00020.04 mg4 %
Zinc (Zn)MI00020.4 mg2 %
Selenium (Se)MI00023 µg3 %
Iodine (I)MI000211 µg7 %

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
A0202Pastry, sweetened (US CFR)
A0821Fine bakery ware (EUROFIR)
B1201Cow
C0235Milk
E0147Whole, shape achieved by forming
F0023Heat-treated, multiple components, different degrees of treatment
G0005Baked or roasted
H0178Aerated
H0186Egg added
H0272Margarine added
H0319Wheat added
H0749White sugar added
J0001Preservation method not known
K0001Packing medium not known
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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