General Information
NameNougat
Scientific NameNot Available
DescriptionNougat is a family of confectioneries made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and recently macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat, from Latin nux gatum 'nut cake'.
Primary IDFOOD00634
Picture651
Classification
GroupConfectioneries
Sub-GroupOther confectioneries
Taxonomy
Lineage
ITIS IDNot Available
Wikipedia IDNougat
Composition
Compounds
CompoundStructureContent Range AverageReference
CompoundReference
Macronutrients
MacronutrientContent Range AverageReference
NutrientReference
References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.