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Dressing, sour cream with herbs

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 80 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 564 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 136 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 11.8 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 7.3 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C12:0 0.33 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 1.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.82 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 1.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.5 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Cis-mono unsaturated fatty acids 3.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C16:1 sum 0.14 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 3.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C18:2n-6 0.57 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.59 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 36 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Carbohydrate, glycemic 4.7 g 20 Estimated value.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 4.7 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sugar, added 0 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 2.8 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 140 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 129 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Beta-carotene 131 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin D 0.2 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin E 0.3 mg-ATE 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Thiamin 0.04 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.13 mg 20 Estimated value.
Niacin 0.1 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.02 mg 20 Estimated value.
Folate 10 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B12 0.2 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin C 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Calcium 110 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 0 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 306 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 159 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Magnesium 95 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 1 µg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Copper 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Phosphorus 78 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iodine 9 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0276 DRESSING FOR FOOD (US CFR)
A0853 SPICE, CONDIMENT OR OTHER INGREDIENT (EUROFIR)
B1201 COW
C0160 LIGHT CREAM
E0102 LIQUID, HIGH VISCOSITY
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0151 SPICE OR HERB ADDED
H0306 HOMOGENIZED OR EMULSIFIED
J0131 PRESERVED BY CHILLING
J0135 PASTEURIZED BY HEAT
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Cream, sour cream and replacer

Food Groups