Oil, sesame

Energy in 100 g

3,692 kJ (898 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 99.7 g
Protein: 0.2 g
Energy content
Fat: 100 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 3,692 kJ (898 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c99.7 g99%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein450c0.2 g0%
Alcohol500 g0%
WaterMI01420 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene60a0 µg
Retinol500 µg
Vitamin D450c0 µg0 %
Vitamin E460f1.4 mg-ATE11 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.01 mg0 %
Vitamin B2 (riboflavin)450c0.07 mg4 %
Vitamin B3 (niacin)450c0.1 mg
Vitamin B6 (pyridoxine)60a0 mg0 %
Vitamin B9 (folate)60a0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c10 mg0 %
Potassium (K)450c20 mg0 %
Sodium (Na)450c2 mg
Salt (NaCl)MI01200 g
Phosphorus (P)200 mg0 %
Magnesium (Mg)60a0 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.1 mg0 %
Copper (Cu)60a0 mg0 %
Zinc (Zn)60a0 mg0 %
Selenium (Se)60a0 µg0 %
Iodine (I)3250 µg0 %

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
A0129Refined or partially-refined food product (US CFR)
A0806Vegetable fat or oil (EUROFIR)
B1226Sesame
C0190Fat or oil
E0139Liquid, high viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0197Bleached
H0206Alkalized
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
460f
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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