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Margarine, fat spread, semi-hard, butter and rapeseed oil, 80 % fat, Bremykt

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 16 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Kilojoules 3051 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 742 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 82 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 40 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 1.79 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C14:0 5.45 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C16:0 16.35 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:0 6.28 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Transunsaturated fatty acids 1 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Cis-mono unsaturated fatty acids 29 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0.79 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:1 sum 27.76 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids 8 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 6.68 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:3n-3 2.46 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:3n-3 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:3n-6 0.04 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:4n-3 0.02 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:4n-6 0.05 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C20:5n-3 (EPA) 0.02 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C22:5n-3 (DPA) 0.03 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C22:6n-3 (DHA) 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-3 2.52 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-6 6.79 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cholesterol 142 mg 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Carbohydrate, glycemic 0.5 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 0.5 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 1.2 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 900 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 865 µg 120 Product information, information from nutrition labelling/internet sites, 2009/2010.
Beta-carotene 420 µg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Vitamin D 10 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin E 8 alfa-TE 107a Data from the industry to the Food Composition Table 2014, unspecified.
Thiamin 0 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Riboflavin 0.03 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Niacin 0 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Vitamin B6 0 mg 20 Estimated value.
Folate 0 µg 20 Estimated value.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 12 mg 104b Data from the industry to the Food Composition Table 2011, analysed value.
Iron 0 mg 20 Estimated value.
Sodium 480 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 23 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 0 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Zinc 0 mg 20 Estimated value.
Selenium 0 µg 20 Estimated value.
Copper 0.02 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Phosphorus 21 mg 104a Data from the industry to the Food Composition Table 2011, unspecified.
Iodine 16 µg 325 University of Oslo (2018). Iodine project 2017-2018.

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