Milk, cultured, whole, Kulturmelk

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 90 g
Carbohydrate: 4.4 g
Protein: 3 g
Fat: 2.6 g
Energy content
Fat: 43 E%
Carbohydrate: 34 E%
Protein: 23 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 222 kJ (53 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a2.6 g43%
CarbohydrateMI01814.4 g33%
Dietary fibre114a0 g0%
Protein114a3 g22%
Alcohol500 g0%
WaterMI014290 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO4.4 g
Sugar, added3310 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032536 µg-RE
Vitamin A (RE)MI032238 µg-RE5 %
Beta-carotene112a18 µg
Retinol114a35 µg
Vitamin D114a0 µg0 %
Vitamin E114a0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.05 mg3 %
Vitamin B2 (riboflavin)114a0.15 mg9 %
Vitamin B3 (niacin)114a0.1 mg
Niacin equivalentsMI04210.8 mg3 %
Vitamin B6 (pyridoxine)114a0.04 mg2 %
Vitamin B9 (folate)114a5 µg1 %
Vitamin B12 (cobalamin)114a0.5 µg12 %
Vitamin C (askorbic acid)114a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a120 mg10 %
Potassium (K)114a174 mg5 %
Sodium (Na)114a40 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)114a87 mg13 %
Magnesium (Mg)114a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0 mg0 %
Zinc (Zn)114a0.5 mg3 %
Selenium (Se)114a2 µg2 %
Iodine (I)114a16 µg11 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0101Cultured milk product (US CFR)
A0783Fermented milk product (EUROFIR)
B1201Cow
C0235Milk
E0102Liquid, high viscosity
F0018Partially heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0306Homogenized or emulsified
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0146Paperboard container with plastic liner
M0213Box
M0343Paperboard container, surface treated inside
N0017Polyethylene
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Compare foods

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