Cream substitute, vegetable fat, whipping
Energy in 100 g
Per 100 g
319 kJ (78 kcal)
319 kJ (78 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 20 | 0 g |
Sugar, total | 20 | 0 g |
Sugar, added | 20 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 102 | 7.1 g |
Trans fatty acids | 102 | 0 g |
Monounsaturated fatty acids | 102 | 0.6 g |
Polyunsaturated fatty acids | 102 | 0.2 g |
Omega-3 | 73f | 0 g |
Omega-6 | 74f | 0 g |
Cholesterol | 20 | 0 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 460g | 3.7 g |
C14:0 (myristic acid) | 460g | 1.1 g |
C16:0 (palmitic acid) | 460g | 0.6 g |
C18:0 (stearic acid) | 460g | 1.2 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 460g | 0 g |
C18:1 sum (oleic acid) | 460g | 0.1 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 0 µg-RE | 0 % |
Beta-carotene | 20 | 0 µg | |
Retinol | 50 | 0 µg | |
Vitamin D | 20 | 0 µg | 0 % |
Vitamin E | 93 | 8.4 mg-ATE | 70 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 20 | 0 mg | 0 % |
Vitamin B2 (riboflavin) | 20 | 0 mg | 0 % |
Vitamin B3 (niacin) | 20 | 0 mg | |
Vitamin B6 (pyridoxine) | 20 | 0 mg | 0 % |
Vitamin B9 (folate) | 20 | 0 µg | 0 % |
Vitamin B12 (cobalamin) | 20 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 102 | 180 mg | 15 % |
Potassium (K) | 102 | 150 mg | 4 % |
Sodium (Na) | 102 | 700 mg | |
Salt (NaCl) | MI0120 | 1.8 g | |
Phosphorus (P) | 102 | 0 mg | 0 % |
Magnesium (Mg) | 20 | 0 mg | 0 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 93 | 0.1 mg | 0 % |
Copper (Cu) | 20 | 0 mg | 0 % |
Zinc (Zn) | 20 | 0 mg | 0 % |
Selenium (Se) | 20 | 0 µg | 0 % |
Iodine (I) | 325 | 1 µg | 0 % |
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.
LanguaL | Classification |
---|---|
A0123 | Cream product analog (US CFR) |
A0788 | Immitation milk products (EUROFIR) |
B1017 | Oil-producing plant |
C0190 | Fat or oil |
E0130 | Liquid |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0136 | Sugar or sugar syrup added |
H0184 | Milk added |
H0303 | Sorbitol added |
H0317 | Carotenes added |
H0368 | Stabilizer added |
J0148 | Ultra pasteurized (UP) by heat |
K0003 | No packing medium used |
M0156 | Paperboard container |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |