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Custard, whole milk, vanilla flavour

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 74 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 484 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 115 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 3.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 2.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.11 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C14:0 0.34 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C16:0 0.9 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:0 0.36 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 1.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.04 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:1 sum 0.69 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.05 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:3n-3 0.01 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:5n-3 (EPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:5n-3 (DPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:6n-3 (DHA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-3 0.02 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-6 0.06 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cholesterol 14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 17.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 14.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 10.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 38 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 36 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 21 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.1 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.15 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 91 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 35 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 139 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.01 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 96 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 13.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0287 Sweet sauce or topping (US CFR)
A0863 Dessert sauce (EUROFIR)
B1201 Cow
C0235 Milk
E0135 Semiliquid with smooth consistency
F0014 Fully heat-treated
G0014 Boiled
H0146 Starch added
H0749 White sugar added
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
Z0109 Home prepared

Food Groups