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Food ID: 830
Flødeskumskage, uspec. Danish
Name
Cream pastry, average values
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.945
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1298 kJ 1003
Energy, kcal 312 kcal 1003
total N 0.432 g 0.096 - 0.64 20 1317
Protein, total 2.7 g 0.6 - 4 20 1317
Protein labeling 2.7 g 0.6 - 4 20 1317
Carbohydrate by difference 29.6 g 1003
Carbohydrates, available 28.1 g 1003
Carbohydrate, declaration 28.1 g 1003
Dietary fiber 1.5 g 1001
Fat, total 20.6 g 11.6 - 29 16 1818
Alcohol 0.0 g 1655
Ash 0.8 g 0.4 - 1.2 20 1317
Dry matter 53.7 g 38.3 - 67.2 20 1317
Water 46.3 g 32.8 - 61.7 20 1317
Saturated fatty acids g/100g % Source
C4: 0 0.000 0 1818
C6: 0 0.799 4.1 1818
C8: 0 0.499 2.56 1818
C10: 0 0.599 3.07 1818
C12: 0 1.697 8.71 1818
C14: 0 1.597 8.2 1818
C16: 0 4.892 25.1 1818
C18: 0 1.997 10.2 1818
C20: 0 0.000 0 1818
C22: 0 0.000 0 1818
C24: 0 0.000 0 1818
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.100 0.512 1818
C16: 1 n-7 0.200 1.02 1818
C18: 1 n-9 5.690 29.2 1818
C18: 1 n-7 0.000 0 1818
C20: 1 n-11 0.000 0 1818
C22: 1 n-9 0.000 0 1818
C22: 1 n-11 0.000 0 1818
C24: 1 n-9 0.000 0 1818
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 1.198 6.15 1818
C18: 3 n-3 0.200 1.02 1818
C18: 4, n-3 0.000 0 1818
C20: 2 n-6 0.000 0 1818
C20: 3 n-3 0.000 0 1818
C20: 3 n-6 0.000 0 1818
C20: 5, n-3 0.000 0 1818
C22: 5, n-3 0.000 0 1818
C22: 6, n-3 0.000 0 1818
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 1818
Sum saturated 12.080 62 1003
Sum monounsaturated 5.990 30.7 1003
Sum polyunsaturated 1.398 7.17 1003
Fatty acids, total 19.467 100 1003
Sum n-3 fatty acids 0.200 1.02 1003
Sum n-6 fatty acids 1.198 6.15 1003

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby