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Cultured milk, raspberry, Skyr

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 87 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 228 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 54 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 0.2 g 115b Data from the industry to the Food Composition Table 2022, analysed value.
Saturated fatty acids 0.1 g MI0208 Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
C12:0 0 g MI0232 Imputation of a component from one or more components from related food
C14:0 0.01 g MI0232 Imputation of a component from one or more components from related food
C16:0 0.03 g MI0232 Imputation of a component from one or more components from related food
C18:0 0.01 g MI0232 Imputation of a component from one or more components from related food
Transunsaturated fatty acids 0 g MI0232 Imputation of a component from one or more components from related food
Cis-mono unsaturated fatty acids 0 g MI0232 Imputation of a component from one or more components from related food
C16:1 sum 0 g MI0232 Imputation of a component from one or more components from related food
C18:1 sum 0.02 g MI0232 Imputation of a component from one or more components from related food
Cis-poly unsaturated fatty acids 0 g MI0232 Imputation of a component from one or more components from related food
C18:2n-6 0 g MI0232 Imputation of a component from one or more components from related food
C18:3n-3 0 g MI0232 Imputation of a component from one or more components from related food
C20:3n-3 0 g MI0232 Imputation of a component from one or more components from related food
C20:3n-6 0 g MI0232 Imputation of a component from one or more components from related food
C20:4n-3 0 g MI0232 Imputation of a component from one or more components from related food
C20:4n-6 0 g MI0232 Imputation of a component from one or more components from related food
C20:5n-3 (EPA) 0 g MI0232 Imputation of a component from one or more components from related food
C22:5n-3 (DPA) 0 g MI0232 Imputation of a component from one or more components from related food
C22:6n-3 (DHA) 0 g MI0232 Imputation of a component from one or more components from related food
Cis-poly unsaturated fatty acids, n-3 0 g MI0232 Imputation of a component from one or more components from related food
Cis-poly unsaturated fatty acids, n-6 0 g MI0232 Imputation of a component from one or more components from related food
Cholesterol 0 mg MI0232 Imputation of a component from one or more components from related food
Carbohydrate, glycemic 4 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 1 g 20 Estimated value.
Mono+Di saccharides 3 g 115b Data from the industry to the Food Composition Table 2022, analysed value.
Sugar, added 0 g 115b Data from the industry to the Food Composition Table 2022, analysed value.
Dietary fibre 0 g 115b Data from the industry to the Food Composition Table 2022, analysed value.
Protein 9 g 115b Data from the industry to the Food Composition Table 2022, analysed value.
Salt 0.1 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 0 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 MI0232 Imputation of a component from one or more components from related food
Beta-carotene 0 µg MI0232 Imputation of a component from one or more components from related food
Vitamin D 0 µg MI0232 Imputation of a component from one or more components from related food
Vitamin E 0 mg-ATE MI0232 Imputation of a component from one or more components from related food
Thiamin 0.02 mg MI0232 Imputation of a component from one or more components from related food
Riboflavin 0.11 mg 115b Data from the industry to the Food Composition Table 2022, analysed value.
Niacin 0.3 mg MI0232 Imputation of a component from one or more components from related food
Vitamin B6 0.05 mg 115b Data from the industry to the Food Composition Table 2022, analysed value.
Folate 0 µg MI0232 Imputation of a component from one or more components from related food
Vitamin B12 0.1 µg 115b Data from the industry to the Food Composition Table 2022, analysed value.
Vitamin C 1 mg MI0232 Imputation of a component from one or more components from related food
Calcium 87 mg 115b Data from the industry to the Food Composition Table 2022, analysed value.
Iron 0 mg MI0232 Imputation of a component from one or more components from related food
Sodium 50 mg MI0232 Imputation of a component from one or more components from related food
Potassium 110 mg MI0232 Imputation of a component from one or more components from related food
Magnesium 13 mg MI0232 Imputation of a component from one or more components from related food
Zinc 0.5 mg MI0232 Imputation of a component from one or more components from related food
Selenium 0 µg MI0232 Imputation of a component from one or more components from related food
Copper 0 mg MI0232 Imputation of a component from one or more components from related food
Phosphorus 140 mg MI0232 Imputation of a component from one or more components from related food
Iodine 11 µg 115a Data from the industry to the Food Composition Table 2022, unspecified/verified value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0148 MILK OR MILK PRODUCT (US CFR)
A0783 FERMENTED MILK PRODUCT (EUROFIR)
B1201 COW
C0235 MILK
E0119 SEMISOLID WITH SMOOTH CONSISTENCY
F0018 PARTIALLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0101 LACTIC ACID FERMENTED
H0147 FRUIT ADDED
J0131 PRESERVED BY CHILLING
J0135 PASTEURIZED BY HEAT
J0157 PRESERVED BY ULTRA-FILTRATION
M0188 PLASTIC CONTAINER, RIGID OR SEMIRIGID, ALUMINUM LID
M0208 MULTICONTAINER PACKAGE
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
R0316 NORWAY
Z0112 FOOD INDUSTRY PREPARED
Z0181 FAT CONTENT < 1%

Foods in Yoghurt

Food Groups