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Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 87 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 296 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 71 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 4,1 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.
Mettede 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.
C12:0 0,37 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C14:0 0,16 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C16:0 0,87 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C18:0 0,14 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
Trans-umettede fettsyrer M g 10 Manglende verdi, ukjent innhold.
Cis-enumettede fettsyrer 1,5 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.
C16:1 sum 0,01 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C18:1 sum 1,42 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
Cis-flerumettede fettsyrer 0,5 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.
C18:2n-6 0,66 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C18:3n-3 0,08 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C20:3n-3 0 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C20:3n-6 0 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C20:4n-3 0 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C20:4n-6 0,01 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C20:5n-3 (EPA) 0 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C22:5n-3 (DPA) 0 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
C22:6n-3 (DHA) 0,01 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
Omega-3 0,09 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
Omega-6 0,67 g 109a Data levert av industrien til Matvaretabellen 2016, uspesifisert grunnlag/kontrollert verdi.
Kolesterol 16 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 7,2 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Mono- og disakkarider 7,2 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 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kostfiber 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Protein 1,3 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.
Salt 0 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 60 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 58 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 24 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 M µg 10 Manglende verdi, ukjent innhold.
Vitamin E 0,3 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 0,02 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 0,03 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 0,2 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.
Vitamin B6 0,01 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 5 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 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Vitamin C 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.
Kalsium 34 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 0,1 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.
Natrium 15 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 58 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 3 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 0,3 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 1 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 0,04 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.
Fosfor 15 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 7 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-koding av matvaren
LanguaL Klassifisering
A0148 Milk or milk product (US CFR)
A0780 Liquid milk (EUROFIR)
B1087 Human as milk source
C0235 Milk
E0123 Liquid, low viscosity, with no visible particles
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0020 Infant or toddler food

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