Mascarpone, ost
Næringsstoff | Mengde | Enhet | Ref. | Beskrivelse |
---|---|---|---|---|
Spiselig del | 100 | % | 0 | Vurdert som 100 % spiselig (netto). |
Vann | 46 | 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 | 1798 | 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 | 436 | 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 | 44,5 | 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 | 29,5 | 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. |
C12:0 | 1,59 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C14:0 | 4,82 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C16:0 | 12,67 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C18:0 | 5,04 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
Trans-umettede fettsyrer | 1,8 | 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. |
Cis-enumettede fettsyrer | 11,7 | 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. |
C16:1 sum | 0,63 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C18:1 sum | 9,65 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
Cis-flerumettede fettsyrer | 1,9 | 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. |
C18:2n-6 | 0,77 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C18:3n-3 | 0,19 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C20:3n-3 | 0 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C20:3n-6 | 0,03 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C20:4n-3 | 0,01 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C20:4n-6 | 0,04 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C20:5n-3 (EPA) | 0,02 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C22:5n-3 (DPA) | 0,03 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
C22:6n-3 (DHA) | 0 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
Omega-3 | 0,27 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
Omega-6 | 0,89 | g | 109c | Data levert av industrien til Matvaretabellen 2016, beregnet verdi |
Kolesterol | 123 | 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 | 4,3 | g | 80 | Beregnet ut fra summering av mono-/disakkarider og stivelse. |
Stivelse | 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. |
Mono- og disakkarider | 4,3 | 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. |
Sukker, tilsatt | 0 | g | 20 | Vurdert verdi. |
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 | 4,6 | 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 | 0,2 | g | 83 | Beregnet som innholdet av natrium x 2,5 /1000. |
Alkohol | 0 | g | 50 | Vurdert som naturlig forekommende nullverdi, ikke analysert. |
Vitamin A | 394 | RAE | 85 | Beregnet som summen av retinol + 1/12 betakaroten. |
Retinol | 376 | 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 | 214 | 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 | 0,3 | 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 | 1,1 | alfa-TE | 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. |
Tiamin | 0,04 | 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 | 0,22 | 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 | 0,1 | 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. |
Vitamin B6 | 0,04 | 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 | 11 | 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 | 0,6 | 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 | 60a | Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden). |
Kalsium | 161 | 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 | 0 | mg | 60a | Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden). |
Natrium | 70 | 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 | 137 | 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 | 11 | 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. |
Sink | 0,7 | 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. |
Selen | 2 | 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. |
Kopper | 0 | mg | 60a | Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden). |
Fosfor | 116 | 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 | 14 | 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. |
Klassifisering
LanguaL | Klassifisering |
---|---|
A0314 | Soft cheese (CODEX) |
B1201 | Cow |
C0123 | Cream or cream component |
E0135 | Semiliquid with smooth consistency |
F0001 | Extent of heat treatment not known |
G0003 | Cooking method not applicable |
H0001 | Treatment applied not known |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
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