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Margarine, liquid, rapeseed and sunflower oil, 85 % fat, Vita

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 13 g 20 Estimated value.
Kilojoules 3155 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 767 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 85 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Saturated fatty acids 7 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C12:0 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 4.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.4 g 120 Product information, information from nutrition labelling/internet sites, 2009/2010.
Cis-mono unsaturated fatty acids 35 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C16:1 sum 0.16 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 34.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 38 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
C18:2n-6 32.9 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.04 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 3.8 g 109b Data from the industry to the Food Composition Table 2016, analysed value.
Cis-poly unsaturated fatty acids, n-6 30 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 0.4 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 0.4 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Sugar, added 0 g 120 Product information, information from nutrition labelling/internet sites, 2009/2010.
Dietary fibre 0 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Protein 0.2 g 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
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 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 8 µg 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
Vitamin E 28 alfa-TE 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
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 20 Estimated value.
Calcium 0 mg 20 Estimated value.
Iron 0 mg 20 Estimated value.
Sodium 500 mg 104c Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
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)
B1547 Sunflower
C0307 Seed oil
E0139 Liquid, high viscosity, with no visible particles
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0184 Milk added
H0214 Vitamin d added
H0263 Vegetable fat or oil added
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes added
H0552 Lactic acid added (EC/CODEX)
H0555 Lecithins added (EC/CODEX)
H0646 Potassium sorbate added (EC/CODEX)
J0100 Preserved by adding chemicals
J0131 Preserved by chilling
K0003 No packing medium used
M0187 Plastic container, rigid or semirigid, plastic lid
M0214 Bottle
N0036 Plastic
P0024 Human consumer, no age specification
P0124 Health-related claim or use
P0161 Label claim in food name
Z0112 Food industry prepared

Food Groups