Mousse, powder base, prepared
Energy in 100 g
Per 100 g
815 kJ (195 kcal)
815 kJ (195 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 93 | 0 g |
| Sugar, total | 93 | 21.9 g |
| Sugar, added | 93 | 21.2 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 6.1 g |
| Trans fatty acids | 10 | – |
| Monounsaturated fatty acids | MI0210 | 2.5 g |
| Polyunsaturated fatty acids | MI0212 | 0.4 g |
| Omega-3 | 93 | 0.1 g |
| Omega-6 | 93 | 0.3 g |
| Cholesterol | 10 | – |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 93 | 0.3 g |
| C14:0 (myristic acid) | 93 | 0.9 g |
| C16:0 (palmitic acid) | 93 | 2.8 g |
| C18:0 (stearic acid) | 93 | 1.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 93 | 0.1 g |
| C18:1 sum (oleic acid) | 93 | 2.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | 10 | – | |
| Beta-carotene | 93 | 0 µg | |
| Retinol | 10 | – | |
| Vitamin D | 93 | 0 µg | 0 % |
| Vitamin E | 10 | – |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 93 | 0.05 mg | 3 % |
| Vitamin B2 (riboflavin) | 93 | 0.18 mg | 11 % |
| Vitamin B3 (niacin) | 93 | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 10 | – | |
| Vitamin B9 (folate) | 10 | – | |
| Vitamin B12 (cobalamin) | 93 | 0.6 µg | 15 % |
| Vitamin C (askorbic acid) | 93 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 93 | 130 mg | 11 % |
| Potassium (K) | 10 | – | |
| Sodium (Na) | 10 | – | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 10 | – | |
| Magnesium (Mg) | 10 | – |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 93 | 0.1 mg | 0 % |
| Copper (Cu) | 10 | – | |
| Zinc (Zn) | 10 | – | |
| Selenium (Se) | 10 | – | |
| Iodine (I) | 93 | 13 µg | 9 % |
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.
| LanguaL | Classification |
|---|---|
| A0169 | Gelatin dessert (US CFR) |
| A0864 | Dessert (EUROFIR) |
| B1370 | Sugar beet |
| C0157 | White sugar |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0014 | Boiled |
| H0117 | Flavoring or taste ingredient added |
| H0150 | Color added |
| H0165 | Gelatin 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 |