Coffee whitener, powder, Coffeemate
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 6 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 2286 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 548 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 34.5 | 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. |
Saturated fatty acids | 26 | 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 | 1.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 3.59 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 9.43 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 3.75 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Cis-mono unsaturated fatty acids | 7.5 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:1 sum | 0.47 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 7.18 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:2n-6 | 0.57 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.14 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.03 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.2 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-6 | 0.67 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cholesterol | 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. |
Carbohydrate, glycemic | 57.3 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 47.9 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 9.4 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 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 | 2.1 | 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. |
Salt | 1 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 17 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 0 | 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-carotene | 200 | 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 | 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 | 0.6 | mg-ATE | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Thiamin | 0 | 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 | 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. |
Niacin | 0 | 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 | 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. |
Folate | 0 | 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 | 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 | 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. |
Calcium | 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. |
Iron | 1.2 | mg | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Sodium | 400 | 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. |
Potassium | 900 | 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 | 4 | mg | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Zinc | 0.5 | mg | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Selenium | 1 | µg | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Copper | 0.12 | mg | 460f | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Phosphorus | 350 | 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. |
Iodine | 1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0123 | CREAM PRODUCT ANALOG (US CFR) |
A0788 | IMMITATION MILK PRODUCTS (EUROFIR) |
B1012 | SUGAR-PRODUCING PLANT |
C0108 | SUGAR |
E0106 | FINELY GROUND |
F0001 | EXTENT OF HEAT TREATMENT NOT KNOWN |
G0003 | COOKING METHOD NOT APPLICABLE |
H0138 | WATER REMOVED |
H0150 | COLOR ADDED |
H0174 | HYDROGENATED |
H0263 | VEGETABLE FAT OR OIL ADDED |
J0116 | DEHYDRATED OR DRIED |
K0003 | NO PACKING MEDIUM USED |
M0215 | JAR |
M0278 | GLASS CONTAINER, COLOURED |
N0040 | GLASS |
P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Foods in Cream, sour cream and replacer
- Coffee whitener, powder, Coffeemate
- Coffee whitener, vegetable fat
- Cream substitute, vegetable fat, for cooking
- Cream substitute, vegetable fat, whipped cream, canned
- Dressing, sour cream with herbs
- Cream substitute, vegetable fat, whipping
- Cream, whipping, 37 % fat
- Quark, 1 % fat
- Cream, sour, 35 % fat
- Cream, sour, low-fat, 18 % fat
- Cream, sour, extra low-fat, 10 % fat
- Cream, sour, 35 % fat, Crème Fraîche
- Cream, coffee, 10 % fat
- Cream, household, 18 % fat
- Cream, whipped, canned
- Quark, 7 % fat
- Cream, whipping, 37 % fat, lactose free
- Cream, sour, low-fat, 18 % fat, organic
- Cream substitute, vegetable fat, soy, 17 % fat
- Cream substitute, vegetable fat, oat, 13 %
- Cultured oat product, for food preparation, 15 % fat
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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