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Margarine, vegetable fat, Soft 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 58 g 73c Product information, calculated values from industry recipes, provided by the industry 2009/2010.
Kilojoules 1497 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 364 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 75 Data provided by the industry to The Food Composition Table 2013.
Saturated fatty acids 8 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 21 g 75 Data provided by the industry to The Food Composition Table 2013.
Cis-poly unsaturated fatty acids 8 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 7.7 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 300 mg 75 Data provided by the industry to The Food Composition Table 2013.
Potassium 0 mg 50 Estimated value.
Magnesium 0 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
H0306 Homogenized or emulsified
H0316 Vitamin a added
H0317 Carotenes added
H0341 Olive oil added
H0552 Lactic acid added (EC/CODEX)
H0555 Lecithins added (EC/CODEX)
H0581 Mono- and diglycerides of fatty acids 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
M0213 Box
M0426 Peel-off lid
N0036 Plastic
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Margarine and butter

Food Groups