Cream substitute, vegetable fat, whipping

Energy in 100 g

319 kJ (78 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 91 g
Fat: 8.3 g
Protein: 0.7 g
Energy content
Fat: 96 E%
Protein: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 319 kJ (78 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1028.3 g96%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein1020.7 g3%
Alcohol500 g0%
WaterMI014291 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch200 g
Sugar, total200 g
Sugar, added200 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene200 µg
Retinol500 µg
Vitamin D200 µg0 %
Vitamin E938.4 mg-ATE70 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)200 mg0 %
Vitamin B2 (riboflavin)200 mg0 %
Vitamin B3 (niacin)200 mg
Vitamin B6 (pyridoxine)200 mg0 %
Vitamin B9 (folate)200 µg0 %
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)102180 mg15 %
Potassium (K)102150 mg4 %
Sodium (Na)102700 mg
Salt (NaCl)MI01201.8 g
Phosphorus (P)1020 mg0 %
Magnesium (Mg)200 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)930.1 mg0 %
Copper (Cu)200 mg0 %
Zinc (Zn)200 mg0 %
Selenium (Se)200 µg0 %
Iodine (I)3251 µg0 %

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
A0123Cream product analog (US CFR)
A0788Immitation milk products (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0130Liquid
F0014Fully heat-treated
G0003Cooking method not applicable
H0136Sugar or sugar syrup added
H0184Milk added
H0303Sorbitol added
H0317Carotenes added
H0368Stabilizer added
J0148Ultra pasteurized (UP) by heat
K0003No packing medium used
M0156Paperboard container
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
93
KBS (2019), University of Oslo
102
Data from the industry to the Food Composition Table 2001, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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))

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