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Ice cream, dairy, Royal Mørk

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 47 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Kilojoules 1241 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 298 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 20 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Saturated fatty acids 12 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C12:0 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 5.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 5.74 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.2 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Cis-mono unsaturated fatty acids 5.6 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 5.54 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.6 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
C18:2n-6 0.64 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.64 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 29 mg 30 Calculated value from a similar food item.
Carbohydrate, glycemic 26 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.2 g 20 Estimated value.
Mono+Di saccharides 25.8 g 20 Estimated value.
Sugar, added 19 g 30 Calculated value from a similar food item.
Dietary fibre 1 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Protein 3 g 106b Data from the industry to the Food Composition Table 2013, analysed value.
Salt 0.2 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 84 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 74 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Beta-carotene 118 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin D 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.5 alfa-TE 106b Data from the industry to the Food Composition Table 2013, analysed value.
Thiamin 0.07 mg 30 Calculated value from a similar food item.
Riboflavin 0.15 mg 30 Calculated value from a similar food item.
Niacin 0.2 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin B6 0.9 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Folate 8 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin B12 0.5 µg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Vitamin C 0 mg 20 Estimated value.
Calcium 110 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Iron 0.7 mg 30 Calculated value from a similar food item.
Sodium 64 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Potassium 220 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Magnesium 32 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Zinc 0.6 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Selenium 1 µg 30 Calculated value from a similar food item.
Copper 0.2 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Phosphorus 120 mg 106b Data from the industry to the Food Composition Table 2013, analysed value.
Iodine 8 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0227 Ice cream (US CFR)
A0789 Frozen dairy dessert (EUROFIR)
B1201 Cow
C0195 Cream
E0121 Liquid, high viscosity, with small particles
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0100 Flavoring or spice extract or concentrate added
H0158 Sucrose added
H0178 Aerated
H0231 Chocolate or cocoa added
H0306 Homogenized or emulsified
H0368 Stabilizer added
H0555 Lecithins added (EC/CODEX)
J0136 Preserved by freezing
K0003 No packing medium used
M0349 Metalized paper laminated with plastic
N0051 Food contact surface from human-made material
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups