Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 60 g
Water: 39 g
Carbohydrate: 0.5 g
Protein: 0.5 g
Energy content
Fat: 99 E%
Carbohydrate: 0 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,237 kJ (544 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat116a60 g99%
CarbohydrateMI01810.5 g0%
Dietary fibre500 g0%
Protein116a0.5 g0%
Alcohol500 g0%
WaterMI014239 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total116a0.5 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325899 µg-RE119 %
Beta-carotene115a350 µg
Retinol115a870 µg
Vitamin D116a10 µg100 %
Vitamin E116a8 mg-ATE66 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0 mg0 %
Vitamin B2 (riboflavin)114a0 mg0 %
Vitamin B3 (niacin)114a0 mg
Vitamin B6 (pyridoxine)114a0 mg0 %
Vitamin B9 (folate)114a0 µg0 %
Vitamin B12 (cobalamin)114a0 µg0 %
Vitamin C (askorbic acid)114a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a0 mg0 %
Potassium (K)114a0 mg0 %
Sodium (Na)116a400 mg
Salt (NaCl)MI01201 g
Phosphorus (P)115a0 mg0 %
Magnesium (Mg)115a0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0 mg0 %
Copper (Cu)115a0 mg0 %
Zinc (Zn)115a0 mg0 %
Selenium (Se)115a0 µg0 %
Iodine (I)115a2 µg1 %

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
A0294Butter product analog (US CFR)
A0807Margarine or lipid of mixed origin (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0119Semisolid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0145Pectin added
H0184Milk added
H0214Vitamin d added
H0306Homogenized or emulsified
H0316Vitamin a added
H0317Carotenes added
H0646Potassium sorbate added
J0131Preserved by chilling
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
M0213Box
M0426Peel-off lid
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
115a
Data from the industry to the Food Composition Table 2022, unspecified/verified value.
116a
Data from the industry to the Food Composition Table 2023, unspecified/verified value.
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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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