Swedish almond cake, macaroon tea cake
Energy in 100 g
Per 100 g
1,826 kJ (436 kcal)
1,826 kJ (436 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 20.3 g |
| Sugar, total | MI_SUGAR_NO | 34.7 g |
| Sugar, added | 331 | 34.7 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 7.7 g |
| Trans fatty acids | 10 | – |
| Monounsaturated fatty acids | MI0210 | 8 g |
| Polyunsaturated fatty acids | MI0212 | 3.1 g |
| Omega-3 | 400k | 0.5 g |
| Omega-6 | 400k | 2.6 g |
| Cholesterol | 400e | 65 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 400k | 1.9 g |
| C14:0 (myristic acid) | 400k | 0.8 g |
| C16:0 (palmitic acid) | 400k | 4.2 g |
| C18:0 (stearic acid) | 400k | 0.7 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 400k | 0.1 g |
| C18:1 sum (oleic acid) | 400k | 7.9 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 225 µg-RE | 30 % |
| Beta-carotene | 400e | 36 µg | |
| Retinol | 400e | 222 µg | |
| Vitamin D | 400e | 1.7 µg | 17 % |
| Vitamin E | 400e | 4.8 mg-ATE | 40 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400e | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 400e | 0.16 mg | 10 % |
| Vitamin B3 (niacin) | 400e | 0.7 mg | |
| Vitamin B6 (pyridoxine) | 400e | 0.05 mg | 2 % |
| Vitamin B9 (folate) | 400e | 23 µg | 7 % |
| Vitamin B12 (cobalamin) | 400e | 0.3 µg | 7 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400e | 39 mg | 3 % |
| Potassium (K) | 400e | 150 mg | 4 % |
| Sodium (Na) | 400e | 157 mg | |
| Salt (NaCl) | MI0120 | 0.4 g | |
| Phosphorus (P) | 400e | 99 mg | 15 % |
| Magnesium (Mg) | 400e | 30 mg | 10 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400e | 0.9 mg | 8 % |
| Copper (Cu) | 20 | 0.2 mg | 22 % |
| Zinc (Zn) | 400e | 0.7 mg | 5 % |
| Selenium (Se) | 400e | 4 µg | 4 % |
| Iodine (I) | 325 | 5 µg | 3 % |
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 |
|---|---|
| A0135 | Bakery product, sweetened (US CFR) |
| A0821 | Fine bakery ware (EUROFIR) |
| B1012 | Sugar-producing plant |
| C0210 | Sucrose |
| E0105 | Whole, shape achieved by forming, thickness 1 5-7 cm |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0186 | Egg added |
| H0272 | Margarine added |
| H0351 | Chemical leavening agent 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 |