France — ANSES CIQUAL
Gingerbread
Per-100 g nutrient composition · sugar and confectionery.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (55)
| Nutrient | Value | Unit |
|---|---|---|
| Water | 20.4 | g/100g |
| Protein | 2.94 | g/100g |
| Protein, crude, N x 6.25 | 2.94 | g/100g |
| Carbohydrate | 71.5 | g/100g |
| Fat | 1.1 | g/100g |
| Sugars | 38.2 | g/100g |
| fructose | 15.5 | g/100g |
| galactose | 0.1 | g/100g |
| glucose | 18.8 | g/100g |
| lactose | 0.1 | g/100g |
| maltose | 3.18 | g/100g |
| sucrose | 0.72 | g/100g |
| Starch | 28.4 | g/100g |
| Fibres | 3 | g/100g |
| Ash | 0.87 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0.18 | g/100g |
| FA saturated | 0.18 | g/100g |
| FA mono | 0.55 | g/100g |
| FA poly | 0.28 | g/100g |
| FA 4:0 | 0.01 | g/100g |
| FA 6:0 | 0.01 | g/100g |
| FA 8:0 | 0.01 | g/100g |
| FA 10:0 | 0.01 | g/100g |
| FA 12:0 | 0.02 | g/100g |
| FA 14:0 | 0.01 | g/100g |
| FA 16:0 | 0.12 | g/100g |
| FA 18:0 | 0.03 | g/100g |
| FA 18:1 n-9 cis | 0.52 | g/100g |
| FA 18:2 9c,12c (n-6) | 0.22 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.06 | g/100g |
| FA 20:4 5c,8c,11c,14c (n-6) | 0.01 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.01 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.01 | g/100g |
| Cholesterol | 2 | mg/100g |
| Salt | 0.47 | g/100g |
| Calcium | 4 | mg/100g |
| Chloride | 76 | mg/100g |
| Copper | 0.11 | mg/100g |
| Iron | 1.1 | mg/100g |
| Iodine | 2 | µg/100g |
| Magnesium | 14.3 | mg/100g |
| Manganese | 0.5 | mg/100g |
| Phosphorus | 88 | mg/100g |
| Potassium | 91.9 | mg/100g |
| Sodium | 189 | mg/100g |
| Zinc | 0.5 | mg/100g |
| Beta-carotene | 2 | µg/100g |
| Vitamin E | 0.57 | mg/100g |
| Vitamin C | 0.5 | mg/100g |
| Vitamin B1 or Thiamin | 0.05 | mg/100g |
| Vitamin B2 or Riboflavin | 0.04 | mg/100g |
| Vitamin B3 or Niacin | 0.34 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.16 | mg/100g |
| Vitamin B6 | 0.16 | mg/100g |
Source
ANSES CIQUAL — French food composition table (Licence Ouverte / Etalab 2.0). Food code 23200. Original source.
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