| Composition | gram |
|---|---|
| Fat | 29.5 |
| Carbohydrate | 52.0 |
| Protein | 9.0 |
| Dietary fibre | 3.0 |
| Alcohol | 0.0 |
| Water | 7.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 51 |
| Carbohydrate | 41 |
| Protein | 7 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 50 E% | ||
| Carbohydrate | 41 E% | ||
| Dietary fibre | 1 E% | ||
| Protein | 7 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 3 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 81 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 8 % | ||
| Sodium (Na) | |||
| Potassium (K) | 8 % | ||
| Magnesium (Mg) | 30 % | ||
| Phosphorus (P) | 36 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 13 % | ||
| Zinc (Zn) | 10 % | ||
| Selenium (Se) | 1 % | ||
| Copper (Cu) | 42 % | ||
| Iodine (I) | 0 % |
Food ID: 09.101
| Facets | |
|---|---|
| F04 Ingredient | Marzipan (A034Y) |
| LanguaL | Classification |
|---|---|
| A0272 | Cacao or chocolate product (US CFR) |
| A0839 | Chocolate or chocolate product (EUROFIR) |
| B1272 | Almond |
| C0132 | Seed, skin removed, germ present |
| E0147 | Whole, shape achieved by forming |
| F0023 | Heat-treated, multiple components, different degrees of treatment |
| G0003 | Cooking method not applicable |
| H0158 | Sucrose added |
| H0231 | Chocolate or cocoa added |
| J0001 | Preservation method not known |
| 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 |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
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.
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.
Calculated value from in-house recipe (to the Food Composition Table 2015).
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
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.
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.
Calculated value from in-house recipe (to the Food Composition Table 2015).
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
University of Oslo (2018). Iodine project 2017-2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated as recipe |
| Method indicator | Recipe calculation with factors |
| Value type | Average |
| Acquisition type | In-house or affiliated laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |