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Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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 73c Product information, calculated values from industry recipes, provided by the industry 2009/2010.
Kilojoules 2977 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 724 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 80 g 75 Data provided by the industry to The Food Composition Table 2013.
Saturated fatty acids 31 g 75 Data provided by the industry to The Food Composition Table 2013.
Transunsaturated fatty acids 0 g 75 Data provided by the industry to The Food Composition Table 2013.
Cis-mono unsaturated fatty acids 31 g 75 Data provided by the industry to The Food Composition Table 2013.
Cis-poly unsaturated fatty acids 14 g 75 Data provided by the industry to The Food Composition Table 2013.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 0.5 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 0.5 g 75 Data provided by the industry to The Food Composition Table 2013.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 75 Data provided by the industry to The Food Composition Table 2013.
Protein 0.5 g 75 Data provided by the industry to The Food Composition Table 2013.
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 870 µg 50 Estimated value.
Beta-carotene 350 µg 73c Product information, calculated values from industry recipes, provided by the industry 2009/2010.
Vitamin D 10 µg 75 Data provided by the industry to The Food Composition Table 2013.
Vitamin E 13.6 alfa-TE 75 Data provided by the industry to The Food Composition Table 2013.
Thiamin 0 mg 50 Estimated value.
Riboflavin 0 mg 50 Estimated value.
Niacin 0 mg 50 Estimated value.
Vitamin B6 0 mg 50 Estimated value.
Folate 0 µg 50 Estimated value.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 0 mg 50 Estimated value.
Iron 0 mg 50 Estimated value.
Sodium 900 mg 75 Data provided by the industry to The Food Composition Table 2013.
Potassium 0 mg 50 Estimated value.
Magnesium 2 mg 51 Value imputed from similar food item.
Zinc 0 mg 50 Estimated value.
Selenium 0 µg 50 Estimated value.
Copper 0 mg 50 Estimated value.
Phosphorus 0 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0231 Margarine (US CFR)
A0807 Margarine or lipid of mixed origin (EUROFIR)
B1017 Oil-producing plant
C0190 Fat or oil
E0119 Semisolid with smooth consistency
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0184 Milk added
H0214 Vitamin d added
H0263 Vegetable fat or oil added
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes added
H0555 Lecithins added (EC/CODEX)
J0131 Preserved by chilling
K0003 No packing medium used
M0347 Metalized paper wrapper
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Margarine and butter

Food Groups