Oil, coconut
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Kilojoules | 3696 | 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 | 899 | 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 | 99.9 | 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. |
Saturated fatty acids | 86.5 | 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 | 41.84 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 16.65 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 8.64 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 2.52 | 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 | 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. |
C16:1 sum | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 6.25 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 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. |
C18:2n-6 | 1.68 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.02 | 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 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | 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 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-6 | 1.68 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cholesterol | 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. |
Carbohydrate, glycemic | 0 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Mono+Di saccharides | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Salt | 0 | 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 | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
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 | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 0.7 | 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. |
Thiamin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Riboflavin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Niacin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin B6 | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Folate | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
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 | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Iron | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Sodium | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Potassium | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Magnesium | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Zinc | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Selenium | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Copper | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Phosphorus | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Iodine | 0 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0129 | Refined or partially-refined food product (US CFR) |
A0806 | Vegetable fat or oil (EUROFIR) |
B1536 | Coconut palm |
C0190 | Fat or oil |
E0119 | Semisolid 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 |
Z0112 | Food industry prepared |
Foods in Oils, frying fat etc
- Fat, coconut
- Oil, corn
- Oil, soy
- Oil, olive
- Oil, wheatgerm
- Oil, sesame
- Oil, sunflower
- Oil, frying, blend
- Oil, olive, Extra Virgin
- Oil, rapeseed, cold pressed, Odelia
- Oil, peanut
- Oil, rapeseed
- Oil, palm
- Oil, rapeseed and sunflower, baking/frying, Melange
- Oil, coconut
- Oil, walnut
- Oil, linseed
- Fat, dripping, 100 % fat
- Oil, rapeseed and sunflower, Vita
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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