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Ice cream, dairy, yoghurt

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 68 g 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Kilojoules 682 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 162 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 3.5 g 71 Data provided by industry to The Food Composition Table 2001
Saturated fatty acids 2.2 g 50 Estimated value.
Transunsaturated fatty acids 0.1 g 50 Estimated value.
Cis-mono unsaturated fatty acids 0.9 g 50 Estimated value.
Cis-poly unsaturated fatty acids 0.1 g 50 Estimated value.
Cholesterol 21 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Carbohydrate, glycemic 29 g 71 Data provided by industry to The Food Composition Table 2001
Starch 2.4 g 465 Converted value from reference 464: Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Mono+Di saccharides 26.6 g 465 Converted value from reference 464: Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Sugar, added 22 g 50 Estimated value.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 3.5 g 71 Data provided by industry to The Food Composition Table 2001
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 14 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 14 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Vitamin E 0.4 alfa-TE 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Thiamin 0.04 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Riboflavin 0.18 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Niacin 0.1 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Vitamin B6 0.02 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Folate 2 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Vitamin B12 0 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 140 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Iron 0.2 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Sodium 80 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Potassium 180 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Magnesium 13 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Zinc 0.4 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Selenium 0 µg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Copper 0.03 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.
Phosphorus 100 mg 464 Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996.

Classifications

LanguaL coding of the food
LanguaL Classification
A0211 Frozen yogurt (US CFR)
A0789 Frozen dairy dessert (EUROFIR)
B1201 Cow
C0113 Milk or milk component
E0102 Liquid, high viscosity
F0018 Partially heat-treated
G0003 Cooking method not applicable
H0306 Homogenized or emulsified
J0136 Preserved by freezing
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Dessert, ice cream etc

Food Groups