Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 70 g
Water: 29 g
Carbohydrate: 0.5 g
Protein: 0.5 g
Energy content
Fat: 99 E%
Protein: 0 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,607 kJ (634 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat116a70 g99%
CarbohydrateMI01810.5 g0%
Dietary fibre500 g0%
Protein116a0.5 g0%
Alcohol500 g0%
WaterMI014229 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-carotene116a350 µg
Retinol116a870 µg
Vitamin D116a10 µg100 %
Vitamin E116a13 mg-ATE108 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)116a0 mg0 %
Vitamin B2 (riboflavin)116a0 mg0 %
Vitamin B3 (niacin)116a0 mg
Vitamin B6 (pyridoxine)116a0 mg0 %
Vitamin B9 (folate)116a0 µg0 %
Vitamin B12 (cobalamin)116a0 µg0 %
Vitamin C (askorbic acid)116a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)116a0 mg0 %
Potassium (K)116a0 mg0 %
Sodium (Na)116a600 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)116a0 mg0 %
Magnesium (Mg)116a0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)116a0 mg0 %
Copper (Cu)116a0 mg0 %
Zinc (Zn)116a0 mg0 %
Selenium (Se)116a0 µg0 %
Iodine (I)116a2 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
A0231Margarine (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
H0184Milk added
H0214Vitamin d added
H0263Vegetable fat or oil added
H0306Homogenized or emulsified
H0316Vitamin a added
H0317Carotenes added
H0555Lecithins added
J0131Preserved by chilling
K0003No packing medium used
M0347Metalized paper wrapper
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
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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