Jump to content

Margarine, fat spread, vegetable fat, 8% olive oil and butter, 40% fat, Brelett oliven

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 50 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Kilojoules 1633 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 396 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 40 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Saturated fatty acids 17.5 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Transunsaturated fatty acids 0.2 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Cis-mono unsaturated fatty acids 15.7 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Cis-poly unsaturated fatty acids 4.3 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Cholesterol 70 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Carbohydrate, glycemic 2 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 2 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 72 Data provided by industry to The Food Composition Table 2006.
Protein 7 g 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 900 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 860 µg 73e Product information, from industry, estimated value from nutrition declaration on nutrient content 2009/2010.
Beta-carotene 480 µg 73e Product information, from industry, estimated value from nutrition declaration on nutrient content 2009/2010.
Vitamin D 10 µg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Vitamin E 3 alfa-TE 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Thiamin 0.02 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Riboflavin 0.01 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Niacin 0.1 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Vitamin B6 0 mg 50 Estimated value.
Folate 0 µg 50 Estimated value.
Vitamin B12 0 µg 50 Estimated value.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 51 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Iron 0 mg 50 Estimated value.
Sodium 500 mg 73e Product information, from industry, estimated value from nutrition declaration on nutrient content 2009/2010.
Potassium 81 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Magnesium 3 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Zinc 0.5 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Selenium 0 µg 50 Estimated value.
Copper 0.01 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010
Phosphorus 140 mg 73c Product information, calculated values from the industry recipes, provided by industry 2009/2010

Classifications

LanguaL coding of the food
LanguaL Classification
A0294 Butter product analog (US CFR)
A0807 Margarine or lipid of mixed origin (EUROFIR)
B1201 Cow
C0235 Milk
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0107 Lactic acid-other agent fermented
H0214 Vitamin d added
H0263 Vegetable fat or oil added
H0296 Cream added
H0316 Vitamin a added
H0317 Carotenes added
H0324 Fat partially removed, 50% or more remaining
H0341 Olive oil added
H0507 Dipotassium phosphate added (EC/CODEX)
H0581 Mono- and diglycerides of fatty acids added (EC/CODEX)
H0646 Potassium sorbate added (EC/CODEX)
H0685 Sodium hydroxide added (EC/CODEX)
J0100 Preserved by adding chemicals
J0131 Preserved by chilling
K0003 No packing medium used
M0213 Box
N0036 Plastic
P0024 Human consumer, no age specification
P0132 "light" label claim
P0161 Label claim in food name
Z0112 Food industry prepared

Foods in Margarine and butter

Food Groups