LumilnarBaked goods
Heart-shaped almond lemon biscuits (without fat and flour)
Nutrients per 100 g · German: Mandel-Zitronen-Herzen (ohne Fett und Mehl). Source: German Federal Food Code (BLS).
469kcal
11.3 gProtein
50.1 gCarbs
23.7 gFat
Fibre 4.2 g · Sugar 50 g
469kcal
11.3 gProtein
50.1 gCarbs
23.7 gFat
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Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 469 kcal | 23 % |
| Fat | 23.7 g | 38 % |
| Protein | 11.3 g | 22 % |
| Carbohydrates | 50.1 g | 21 % |
| Fiber | 4.2 g | 13 % |
| Water | 5 g | 0 % |
| Sugar | 50 g | 100 % |
| Net Carbs | 45.9 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 62.5 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.08 mg | – |
| Omega 6 Fettsäuren | 5 mg | – |
| Tetradecansäure / Myristinsäure | 0.02 mg | – |
| Pentadecansäure | 0.01 mg | – |
| Hexadecansäure / Palmitinsäure | 2.1 mg | – |
| Heptadecansäure | 0.02 mg | – |
| Octadecansäure / Stearinsäure | 0.58 mg | – |
| Eicosansäure / Arachinsäure | 0.02 mg | – |
| Gesättigte Fettsäuren | 2.8 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.099 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 13.5 mg | – |
| Eicosensäure | 0.009 mg | – |
| Einfach ungesättigte Fettsäuren | 14 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 4.9 mg | – |
| ALA - Linolensäure Omega 3 | 0.04 mg | – |
| Stearidonsäure Omega 3 | 0.005 mg | – |
| Eicosatriensäure Omega 6 | 0.004 mg | – |
| Eicosatetraensäure / Arachidonsäure Omega 6 | 0.057 mg | – |
| Docosapentaensäure Omega 3 | 0.004 mg | – |
| DHA - Docosahexaensäure Omega 3 | 0.03 mg | – |
| Mehrfach ungesättigte Fettsäuren | 5.1 mg | – |
| Cholesterin | 159 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 0.095 mg | – |
| Glucose | 0.156 mg | – |
| Monosaccharides | 0.251 mg | – |
| Sucrose | 49.7 mg | – |
| Disaccharide | 49.7 mg | – |
| Starch | 0.1 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 86 µg | 10 % |
| Vitamin A (Retinolactivitysequivalent) | 82 µg | 9 % |
| Retinol | 78 µg | 8 % |
| Beta-Carotin | 48 µg | 2 % |
| Vitamin B1 Thiamine | 0.093 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.557 µg | 0 % |
| Vitamin B3 (Niacine) | 1.2 µg | 0 % |
| Vitamin B3 Niacinequivalent | 2.8 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.66 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 43 µg | 3 % |
| Vitamin B7 (Biotine) | 34 µg | 76 % |
| Vitamin B9 (Folic Acid) | 28 µg | 7 % |
| Vitamin B12 (Cobalamin) | 0.94 µg | 24 % |
| Vitamin C | 3 µg | 0 % |
| Vitamin D | 1 µg | 5 % |
| Vitamin E | 11.3 µg | 0 % |
| Vitamin K | 7 µg | 7 % |
| Vitamin K1 (Phylloquinone) | 1 µg | 1 % |
| Vitamin K2 (Menaquinone) | 6 µg | – |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.088 g | 2 % |
| Sodium | 35 mg | 1 % |
| Potassium | 313 mg | 8 % |
| Calcium | 56 mg | 6 % |
| Magnesium | 95 mg | 27 % |
| Phosphorus | 307 mg | 44 % |
| Sulfur | 53.6 mg | 8 % |
| Chloride | 39 mg | 2 % |
| Iron | 2.2 µg | 0 % |
| Zinc | 1.9 µg | 0 % |
| Manganese | 790 µg | 23 % |
| Copper | 407 µg | 33 % |
| Fluroride | 43 μg | 1 % |
| Iodine | 12 µg | 6 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.474 mg | 0 % |
| Leucin | 0.782 mg | 0 % |
| Lysin | 0.402 mg | 0 % |
| Methionin | 0.163 mg | 0 % |
| Cystein | 0.187 mg | 0 % |
| Phenylalanin | 0.569 mg | 0 % |
| Tyrosin | 0.347 mg | 0 % |
| Threonin | 0.352 mg | 0 % |
| Valin | 0.605 mg | 0 % |
| Tryptophan | 0.096 mg | 0 % |
| Arginin | 1.3 mg | – |
| Alanin | 0.108 mg | – |
| Histidin | 0.267 mg | 0 % |
| Essentielle Aminosäuren | 3.7 mg | – |
| Asparaginsäure | 0.197 mg | – |
| Glutaminsäure | 0.215 mg | – |
| Glycin | 0.068 mg | – |
| Serin | 0.17 mg | – |
| Prolin | 0.082 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 2.7 g | – |
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Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.