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Fløteerstatning, Coffeemate pulver

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 3 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 2286 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 548 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 34,5 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 26 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 1,18 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C14:0 3,59 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:0 9,43 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:0 3,75 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Trans-umettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Cis-enumettede fettsyrer 7,5 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C16:1 sum 0,47 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:1 sum 7,18 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Cis-flerumettede fettsyrer 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:2n-6 0,57 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C18:3n-3 0,14 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-3 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:3n-6 0,02 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-3 0,01 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:4n-6 0,03 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C20:5n-3 (EPA) 0,02 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:5n-3 (DPA) 0,02 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
C22:6n-3 (DHA) 0 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Omega-3 0,2 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Omega-6 0,66 g 136 Beregnet verdi fra intern oppskrift (til Matvaretabellen 2016).
Kolesterol 2 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Karbohydrat 57,3 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 47,9 g 120 Produktinformasjon, verdi hentet fra næringsdeklarasjon/produsentens nettside, 2009/2010.
Mono- og disakkarider 9,4 g 104a Data levert av industrien til Matvaretabellen 2011, uspesifisert grunnlag.
Sukker, tilsatt 0 g 120 Produktinformasjon, verdi hentet fra næringsdeklarasjon/produsentens nettside, 2009/2010.
Kostfiber 0 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 2,1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt 1 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 17 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 0 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 200 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0,6 alfa-TE 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Tiamin 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 1 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folat 0 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 0 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 4 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Jern 1,2 mg 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Natrium 400 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 900 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 4 mg 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Sink 0,5 mg 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Selen 1 µg 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Kopper 0,12 mg 460f U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Fosfor 350 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Jod M µg 10 Manglende verdi, ukjent innhold.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0123 Cream product analog (US CFR)
A0788 Immitation milk products (EUROFIR)
B1012 Sugar-producing plant
C0108 Sugar
E0106 Finely ground
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0138 Water removed
H0150 Color added
H0174 Hydrogenated
H0263 Vegetable fat or oil added
J0116 Dehydrated or dried
K0003 No packing medium used
M0215 Jar
M0278 Glass container, coloured
N0040 Glass
P0024 Human consumer, no age specification

Matvaregrupper