Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat82.6
Carbohydrate0.3
Protein0.5
Dietary fibre0.0
Alcohol0.0
Water17.0
Energy content
Energy contentenergiprosent
Fat100
Carbohydrate0
Protein0
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 3,069 kJ (746 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat99 E%
Carbohydrate0 E%
Dietary fibre0 E%
Protein0 E%
Alcohol0 E%
Water-

Carbohydrates

CarbohydrateSourceQuantity
Starch
Sugar, total
Sugar, added
Sugar, free

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)562 RE74 %
Retinol
Beta-carotene
Vitamin D48 %
Vitamin E162 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)0 %
Vitamin B2 (riboflavin)1 %
Vitamin B3 (niacin)
Niacin equivalents0 %
Vitamin B6 (pyridoxine)0 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)0 %
Magnesium (Mg)0 %
Phosphorus (P)1 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)0 %
Selenium (Se)1 %
Copper (Cu)0 %
Iodine (I)4 %

Classification

Food ID: 08.240

LanguaL

LanguaLClassification
A0129Refined or partially-refined food product (US CFR)
A0806Vegetable fat or oil (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0001Physical state, shape or form not known
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0214Vitamin d added
H0221Fat or oil added
H0262Animal fat or oil added
H0263Vegetable fat or oil added
H0306Homogenized or emulsified
H0316Vitamin a added
H0317Carotenes added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

701G

Aggregated value from several food items

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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

701G

Aggregated value from several food items

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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Sugar, total in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Potassium (K) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Sugar, added in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

Vitamin B12 (cobalamin) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Iodine (I) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Protein in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C18:0 (stearic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Cholesterol in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Beta-carotene in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C16:0 (palmitic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Retinol in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin C (askorbic acid) in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

C12:0 (lauric acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Sodium (Na) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C18:1 sum (oleic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Copper (Cu) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin B3 (niacin) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Omega-3 in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Iron (Fe) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Water in Fat for cooking, unspecified

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B2 (riboflavin) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Calcium (Ca) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Selenium (Se) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C18:2n-6 (linoleic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Sugar, free in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C22:6n-3 (docosahexaenoic acid, DHA) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C16:1 sum (palmitoleic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C20:4n-6 (arachidonic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Zinc (Zn) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin B1 (thiamin) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Saturated fatty acids in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Niacin equivalents in Fat for cooking, unspecified

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
Method indicatorNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Carbohydrate in Fat for cooking, unspecified

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin D in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Monounsaturated fatty acids in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Starch in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

Phosphorus (P) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C20:3n-3 (eicosatrienoic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin B6 (pyridoxine) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C14:0 (myristic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Dietary fibre in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Polyunsaturated fatty acids in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Salt (NaCl) in Fat for cooking, unspecified

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Alcohol in Fat for cooking, unspecified

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

Magnesium (Mg) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin B9 (folate) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Fat in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin E in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C20:4n-3 (eicosatetraenoic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Vitamin A (RAE) in Fat for cooking, unspecified

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
Method indicatorVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C22:5n-3 (docosapentaenoic acid, DPA) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Omega-6 in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

C18:3n-3 (alpha-linolenic acid) in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Trans fatty acids in Fat for cooking, unspecified

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

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