Cream cheese, goat milk, Snøfrisk, chantarelle

Energy in 100 g

997 kJ (241 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 68 g
Fat: 23 g
Protein: 6 g
Carbohydrate: 2.6 g
Energy content
Fat: 85 E%
Protein: 10 E%
Carbohydrate: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 997 kJ (241 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a23 g85%
CarbohydrateMI01812.6 g4%
Dietary fibre500 g0%
Protein114a6 g10%
Alcohol500 g0%
WaterMI014268 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO2.6 g
Sugar, added3310.4 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325218 µg-RE29 %
Beta-carotene114a135 µg
Retinol114a207 µg
Vitamin D112a0 µg0 %
Vitamin E114a0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.02 mg1 %
Vitamin B2 (riboflavin)114a0.17 mg10 %
Vitamin B3 (niacin)114a0.2 mg
Vitamin B6 (pyridoxine)114a0.04 mg2 %
Vitamin B9 (folate)114a14 µg4 %
Vitamin B12 (cobalamin)114a0.2 µg5 %
Vitamin C (askorbic acid)112a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a97 mg8 %
Potassium (K)114a145 mg4 %
Sodium (Na)114a520 mg
Salt (NaCl)MI01201.3 g
Phosphorus (P)114a105 mg16 %
Magnesium (Mg)114a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0.01 mg1 %
Zinc (Zn)114a0.7 mg5 %
Selenium (Se)114a6 µg7 %
Iodine (I)114a58 µg41 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0185Uncured cheese (US CFR)
A0786Uncured cheese (EUROFIR)
B2611Doe (GOAT)
C0245Curd
E0119Semisolid with smooth consistency
F0003Not heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0296Cream added
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
N0017Polyethylene
N0021Polypropylene
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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