Oil, rapeseed
Energy in 100 g
Per 100 g
3,666 kJ (892 kcal)
3,666 kJ (892 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 50 | 0 g |
Sugar, total | 50 | 0 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 210 | 7.3 g |
Trans fatty acids | 50 | 0 g |
Monounsaturated fatty acids | 210 | 59.3 g |
Polyunsaturated fatty acids | 210 | 27.7 g |
Omega-3 | 73m | 7.7 g |
Omega-6 | 74m | 20 g |
Cholesterol | 50 | 0 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 210 | 0 g |
C14:0 (myristic acid) | 210 | 0 g |
C16:0 (palmitic acid) | 210 | 4.7 g |
C18:0 (stearic acid) | 210 | 1.7 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 210 | 0.2 g |
C18:1 sum (oleic acid) | 210 | 57.7 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 0 µg-RE | 0 % |
Beta-carotene | 50 | 0 µg | |
Retinol | 50 | 0 µg | |
Vitamin D | 50 | 0 µg | 0 % |
Vitamin E | 210 | 28.3 mg-ATE | 235 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 50 | 0 mg | 0 % |
Vitamin B2 (riboflavin) | 50 | 0 mg | 0 % |
Vitamin B3 (niacin) | 50 | 0 mg | |
Vitamin B6 (pyridoxine) | 50 | 0 mg | 0 % |
Vitamin B9 (folate) | 50 | 0 µg | 0 % |
Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 20 | 0 mg | 0 % |
Potassium (K) | 20 | 0 mg | 0 % |
Sodium (Na) | 20 | 0 mg | |
Salt (NaCl) | MI0120 | 0 g | |
Phosphorus (P) | 20 | 0 mg | 0 % |
Magnesium (Mg) | 20 | 0 mg | 0 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 20 | 0 mg | 0 % |
Copper (Cu) | 20 | 0 mg | 0 % |
Zinc (Zn) | 20 | 0 mg | 0 % |
Selenium (Se) | 20 | 0 µg | 0 % |
Iodine (I) | 325 | 0 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 |
---|---|
A0129 | Refined or partially-refined food product (US CFR) |
A0806 | Vegetable fat or oil (EUROFIR) |
B1248 | Rape |
C0190 | Fat or oil |
E0139 | Liquid, high viscosity, with no visible particles |
F0001 | Extent of heat treatment not known |
G0003 | Cooking method not applicable |
H0001 | Treatment applied not known |
J0003 | No preservation method used |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |