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Margarine, for baking/frying, hard, vegetable fat, Melange

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 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Kilojoules 2968 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 722 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 80 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Saturated fatty acids 34 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C12:0 10.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 4.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.72 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 10.61 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-mono unsaturated fatty acids 28.5 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C16:1 sum 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 27.79 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 13 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:2n-6 8.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 4.31 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 4.31 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-6 8.65 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 0.3 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 0.3 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Protein 0.2 g 20 Estimated value.
Salt 2.2 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 899 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 870 µg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Beta-carotene 350 µg 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Vitamin D 10 µg 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Vitamin E 7.7 alfa-TE 106a Data from the industry to the Food Composition Table 2013, unspecified.
Thiamin 0 mg 20 Estimated value.
Riboflavin 0 mg 20 Estimated value.
Niacin 0 mg 20 Estimated value.
Vitamin B6 0 mg 20 Estimated value.
Folate 0 µg 20 Estimated value.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 0 mg 20 Estimated value.
Iron 0 mg 20 Estimated value.
Sodium 900 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Potassium 0 mg 20 Estimated value.
Magnesium 0 mg 30 Calculated value from a similar food item.
Zinc 0 mg 20 Estimated value.
Selenium 0 µg 20 Estimated value.
Copper 0 mg 20 Estimated value.
Phosphorus 0 mg 20 Estimated value.
Iodine 1.5 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)
B1017 Oil-producing plant
C0190 Fat or oil
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0184 Milk added
H0214 Vitamin d added
H0263 Vegetable fat or oil added
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes added
H0555 Lecithins added (EC/CODEX)
J0131 Preserved by chilling
K0003 No packing medium used
M0347 Metalized paper wrapper
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups