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Margarine, fat spread, Bremykt mykere

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 17 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 3051 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 742 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 82 g 127 Product information, information from nutrition labelling/internet sites, 2021.
Saturated fatty acids 36 g 127 Product information, information from nutrition labelling/internet sites, 2021.
C12:0 1.39 g 93 KBS (2019), University of Oslo
C14:0 4.62 g 93 KBS (2019), University of Oslo
C16:0 14.83 g 93 KBS (2019), University of Oslo
C18:0 5.42 g 93 KBS (2019), University of Oslo
Transunsaturated fatty acids g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 32 g 127 Product information, information from nutrition labelling/internet sites, 2021.
C16:1 sum 1.15 g 93 KBS (2019), University of Oslo
C18:1 sum 30.44 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids 10 g 127 Product information, information from nutrition labelling/internet sites, 2021.
C18:2n-6 7.93 g 93 KBS (2019), University of Oslo
C18:3n-3 2.98 g 93 KBS (2019), University of Oslo
C20:3n-3 0 g 93 KBS (2019), University of Oslo
C20:3n-6 0 g 93 KBS (2019), University of Oslo
C20:4n-3 0 g 93 KBS (2019), University of Oslo
C20:4n-6 0 g 93 KBS (2019), University of Oslo
C20:5n-3 (EPA) 0 g 93 KBS (2019), University of Oslo
C22:5n-3 (DPA) 0 g 93 KBS (2019), University of Oslo
C22:6n-3 (DHA) 0 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-3 3.07 g 93 KBS (2019), University of Oslo
Cis-poly unsaturated fatty acids, n-6 8.1 g 93 KBS (2019), University of Oslo
Cholesterol 131 mg 93 KBS (2019), University of Oslo
Carbohydrate, glycemic 0.5 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 0.5 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 50 Estimated as a naturally occurring zero value, not analysed.
Protein 0.5 g 127 Product information, information from nutrition labelling/internet sites, 2021.
Salt 1 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 442 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 419 µg 93 KBS (2019), University of Oslo
Beta-carotene 273 µg 93 KBS (2019), University of Oslo
Vitamin D 10 µg 127 Product information, information from nutrition labelling/internet sites, 2021.
Vitamin E 10 mg-ATE 127 Product information, information from nutrition labelling/internet sites, 2021.
Thiamin 0 mg 93 KBS (2019), University of Oslo
Riboflavin 0.02 mg 93 KBS (2019), University of Oslo
Niacin 0 mg 93 KBS (2019), University of Oslo
Vitamin B6 0.01 mg 93 KBS (2019), University of Oslo
Folate 0 µg 93 KBS (2019), University of Oslo
Vitamin B12 0.1 µg 93 KBS (2019), University of Oslo
Vitamin C 0 mg 93 KBS (2019), University of Oslo
Calcium 10 mg 93 KBS (2019), University of Oslo
Iron 0.1 mg 93 KBS (2019), University of Oslo
Sodium 406 mg 93 KBS (2019), University of Oslo
Potassium 18 mg 93 KBS (2019), University of Oslo
Magnesium 0 mg 93 KBS (2019), University of Oslo
Zinc 0 mg 93 KBS (2019), University of Oslo
Selenium 2 µg 93 KBS (2019), University of Oslo
Copper 0 mg 93 KBS (2019), University of Oslo
Phosphorus 14 mg 93 KBS (2019), University of Oslo
Iodine 15 µg 93 KBS (2019), University of Oslo

Classifications

LanguaL coding of the food
LanguaL Classification
A0231 MARGARINE (US CFR)
A0807 MARGARINE OR LIPID OF MIXED ORIGIN (EUROFIR)
B1201 COW
C0195 CREAM
E0144 SEMISOLID
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0107 LACTIC ACID-OTHER AGENT FERMENTED
H0214 VITAMIN D ADDED
H0263 VEGETABLE FAT OR OIL ADDED
H0316 VITAMIN A ADDED
J0131 PRESERVED BY CHILLING
K0003 NO PACKING MEDIUM USED
M0213 BOX
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups