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Butter sauce, Sandefjordsmør

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 28 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Kilojoules 2585 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 628 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 68.2 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Saturated fatty acids 44.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C12:0 2.05 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C14:0 6.82 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:0 19.32 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:0 7.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Transunsaturated fatty acids 1.8 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-mono unsaturated fatty acids 16 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C16:1 sum 1.58 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:1 sum 13.88 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids 1.6 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:2n-6 0.93 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C18:3n-3 0.28 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-3 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:3n-6 0.04 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-3 0.02 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:4n-6 0.06 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C20:5n-3 (EPA) 0.03 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:5n-3 (DPA) 0.04 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
C22:6n-3 (DHA) 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-3 0.41 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cis-poly unsaturated fatty acids, n-6 1.25 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Cholesterol 192 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Carbohydrate, glycemic 2.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0.4 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Mono+Di saccharides 1.8 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sugar, added 0 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Dietary fibre 0.1 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Protein 1.4 g 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Salt 1.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 654 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 616 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Beta-carotene 458 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin D 6.1 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin E 1.7 alfa-TE 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Thiamin 0 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Riboflavin 0.12 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Niacin 0 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B6 0.02 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Folate 6 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin B12 0.3 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Vitamin C 3 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Calcium 58 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iron 0.1 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Sodium 543 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Potassium 102 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Magnesium 6 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Zinc 0 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Selenium 3 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Copper 0.01 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Phosphorus 61 mg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).
Iodine 21 µg 140 Calculated value from in-house recipe (to the Food Composition Table 2020).

Classifications

LanguaL coding of the food
LanguaL Classification
A0286 Gravy or sauce (US CFR)
A0862 Savoury sauce (EUROFIR)
B1201 Cow
C0179 Butter
E0139 Liquid, high viscosity, with no visible particles
F0014 Fully heat-treated
G0018 Boiled and undrained
H0151 Spice or herb added
H0296 Cream added
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

Food Groups