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Ghee

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 2 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 3613 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 879 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 97.6 g 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.
Saturated fatty acids 58.4 g 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.
C12:0 g 10 Missing value, content not known.
C14:0 g 10 Missing value, content not known.
C16:0 g 10 Missing value, content not known.
C18:0 g 10 Missing value, content not known.
Transunsaturated fatty acids 2.1 g 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.
Cis-mono unsaturated fatty acids 25.7 g 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.
C16:1 sum g 10 Missing value, content not known.
C18:1 sum g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 4.6 g 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.
C18:2n-6 g 10 Missing value, content not known.
C18:3n-3 g 10 Missing value, content not known.
C20:3n-3 g 10 Missing value, content not known.
C20:3n-6 g 10 Missing value, content not known.
C20:4n-3 g 10 Missing value, content not known.
C20:4n-6 g 10 Missing value, content not known.
C20:5n-3 (EPA) g 10 Missing value, content not known.
C22:5n-3 (DPA) g 10 Missing value, content not known.
C22:6n-3 (DHA) g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-6 g 10 Missing value, content not known.
Cholesterol 246 mg 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.
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 0 g 20 Estimated value.
Protein 0.1 g 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.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 20 Estimated value.
Vitamin A 1077 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 922 µg 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.
Beta-carotene 1860 µg 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.
Vitamin D 1.1 µg 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.
Vitamin E 5.8 mg-ATE 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.
Thiamin 0 mg 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.
Riboflavin 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Niacin 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin B6 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Folate 0 µg 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.
Vitamin B12 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin C 0 mg 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.
Calcium 1 mg 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.
Iron 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Sodium 1 mg 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.
Potassium 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Magnesium 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Zinc 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Selenium 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Copper 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Phosphorus 0 mg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Iodine 44 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0164 DAIRY PRODUCT (US CFR)
A0809 BUTTER (EUROFIR)
B1201 COW
C0179 BUTTER
E0135 SEMILIQUID WITH SMOOTH CONSISTENCY
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0238 COMPONENT REMOVED
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION

Foods in Margarine and butter

Food Groups