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Food ID: 577
Tørkage, mazariner Danish
Name
Pastry, frangipani pastry
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1990 kJ 1003
Energy (kcal) 477 kcal 1003
Protein 5.7 g 5.1 - 6.29 3 1062
Protein from Amino Acids 5.1 g 1003
Protein, labeling 6.3 g 5.59 - 6.9 3 1062
Carbohydrate by difference 52.2 g 1003
Available carbohydrates 49.2 g 1003
Available carbohydrate, labelling 48.6 g 1003
Dietary fibre 3.0 g T 1173
Fat 27.9 g 24 - 32.9 3 1062
Alcohol 0.0 g 1655
Salt labelling 0.33 g 3 1003
Ash 0.8 g 1003
Dry matter 86.6 g 85.2 - 88.4 3 1062
Water 13.4 g 11.6 - 14.8 3 1062
Nitrogen 1.000 g 0.895 - 1.1 3 1062
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Niacin equivalent 1.15 NE 1003
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 132 mg 78 - 203 3 1062
Potassium 89.0 mg 76 - 96 3 1062
Iron 1.91 mg 1.69 - 2.34 3 1062
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 25.0 g 1 2133
Free Sugars 25.0 g 1 2133
Fatty acids sums g/100g % Source
Sum fatty acids 25.947 100 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 300 300 T 359
Leucine 470 470 T 359
Lysine 270 270 T 359
Methionine 130 130 T 359
Cystine 110 110 T 359
Phenylalanine 320 320 T 359
Tyrosine 150 150 T 359
Threonine 210 210 T 359
Tryptophan 69 69 T 359
Valine 340 340 T 359
Arginine 280 280 T 359
Histidine 140 140 T 359
Alanine 250 250 T 359
Aspartic acid 410 410 T 359
Glutamic acid 1470 1470 T 359
Glycine 210 210 T 359
Proline 480 480 T 359
Serine 360 360 T 359
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 5.70
Fatty acid conversion factor 0.930

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