Jump to content

Margarine, liquid, butter, 30 % rapeseed oil, 81 % 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 17 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Kilojoules 3011 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 732 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 81 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Saturated fatty acids 8 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C12:0 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.4 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 1.73 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.1 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Cis-mono unsaturated fatty acids 47 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C16:1 sum 0.21 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 45.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 21 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
C18:2n-6 15.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 5.92 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 5.93 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 15.42 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 40 mg 20 Estimated value.
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 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Protein 0.3 g 107a Data from the industry to the Food Composition Table 2014, unspecified.
Salt 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 900 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 860 µg 120 Product information, information from nutrition labelling/internet sites, 2009/2010.
Beta-carotene 480 µg 120 Product information, information from nutrition labelling/internet sites, 2009/2010.
Vitamin D 10 µg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Vitamin E 15 alfa-TE 107a Data from the industry to the Food Composition Table 2014, 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 20 Estimated value.
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 400 mg 107a Data from the industry to the Food Composition Table 2014, unspecified.
Potassium 0 mg 20 Estimated value.
Magnesium 0 mg 20 Estimated value.
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 7 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)
B1248 Rape
C0307 Seed oil
E0139 Liquid, high viscosity, with no visible particles
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0184 Milk added
H0214 Vitamin d added
H0262 Animal fat or oil added
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes added
H0581 Mono- and diglycerides of fatty acids added (EC/CODEX)
J0131 Preserved by chilling
K0003 No packing medium used
M0187 Plastic container, rigid or semirigid, plastic lid
M0214 Bottle
M0237 Plastic screw cap or lid
N0036 Plastic
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Food Groups