Yoghurt, strawberry, Q-meieriene
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 85 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 302 | 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 | 72 | 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 | 2.7 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
Saturated fatty acids | 1.8 | 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 | 0.1 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C14:0 | 0.29 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C16:0 | 0.8 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C18:0 | 0.31 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Transunsaturated fatty acids | 0.1 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Cis-mono unsaturated fatty acids | 0.7 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C16:1 sum | 0.04 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C18:1 sum | 0.58 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Cis-poly unsaturated fatty acids | 0.1 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C18:2n-6 | 0.04 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C18:3n-3 | 0.01 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C20:3n-3 | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C20:3n-6 | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C20:4n-3 | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C20:4n-6 | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C20:5n-3 (EPA) | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C22:5n-3 (DPA) | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
C22:6n-3 (DHA) | 0 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Cis-poly unsaturated fatty acids, n-3 | 0.01 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Cis-poly unsaturated fatty acids, n-6 | 0.06 | g | 70 | Calculated from a specific factor for fatty acids in total fat. |
Cholesterol | 7 | mg | 20 | Estimated value. |
Carbohydrate, glycemic | 7.5 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 0.4 | g | 20 | Estimated value. |
Mono+Di saccharides | 7.1 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
Sugar, added | 3.5 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified value. |
Dietary fibre | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Protein | 4.4 | g | 115a | Data from the industry to the Food Composition Table 2022, unspecified/verified 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 | 37 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 35 | µg | MI0232 | Imputation of a component from one or more components from related food |
Beta-carotene | 18 | µg | MI0232 | Imputation of a component from one or more components from related food |
Vitamin D | 0 | µg | 20 | Estimated value. |
Vitamin E | 0.1 | mg-ATE | MI0232 | Imputation of a component from one or more components from related food |
Thiamin | 0.05 | mg | MI0232 | Imputation of a component from one or more components from related food |
Riboflavin | 0.14 | mg | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
Niacin | 0.1 | mg | MI0232 | Imputation of a component from one or more components from related food |
Vitamin B6 | 0.04 | mg | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
Folate | 3 | µg | MI0232 | Imputation of a component from one or more components from related food |
Vitamin B12 | 0.4 | µg | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
Vitamin C | 0 | mg | 20 | Estimated value. |
Calcium | 117 | mg | 115b | Data from the industry to the Food Composition Table 2022, analysed value. |
Iron | 0.1 | mg | MI0232 | Imputation of a component from one or more components from related food |
Sodium | 40 | mg | 128 | Product information, information from nutrition labelling/internet sites, 2022. |
Potassium | 198 | mg | MI0232 | Imputation of a component from one or more components from related food |
Magnesium | 14 | 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 | 2 | µg | MI0232 | Imputation of a component from one or more components from related food |
Copper | 0.01 | mg | MI0232 | Imputation of a component from one or more components from related food |
Phosphorus | 102 | mg | MI0232 | Imputation of a component from one or more components from related food |
Iodine | 17 | µg | MI0232 | Imputation of a component from one or more components from related food |
Classifications
LanguaL | Classification |
---|---|
A0101 | CULTURED MILK PRODUCT (US CFR) |
A0783 | FERMENTED MILK PRODUCT (EUROFIR) |
B1201 | COW |
C0235 | MILK |
E0110 | SEMILIQUID WITH SOLID PIECES |
F0003 | NOT HEAT-TREATED |
G0003 | COOKING METHOD NOT APPLICABLE |
H0107 | LACTIC ACID-OTHER AGENT FERMENTED |
H0136 | SUGAR OR SUGAR SYRUP ADDED |
H0147 | FRUIT ADDED |
J0131 | PRESERVED BY CHILLING |
J0151 | INGREDIENT PRESERVED BY HEAT TREATMENT |
K0003 | NO PACKING MEDIUM USED |
M0187 | PLASTIC CONTAINER, RIGID OR SEMIRIGID, PLASTIC LID |
N0022 | POLYSTYRENE |
N0033 | POLYESTER |
P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Z0112 | FOOD INDUSTRY PREPARED |
Foods in Yoghurt
- Cultured milk, with flavour, Skyr
- Yoghurt, whole milk, plain
- Yoghurt, with strawberry, Tine
- Yoghurt, with muesli and berries
- Yoghurt, whole milk, plain, lactose free
- Yoghurt, vanilla, lactose free
- Yoghurt, whole milk, plain, organic
- Cultured, thickened oat product
- Yoghurt, vanilla, 0 % fat, Yoplait
- Yoghurt, blueberries, 0 % fat, Yoplait
- Yoghurt, strawberry, Q-meieriene
- Yoghurt, vanilla
- Cultured milk, banana, Skyr
- Cultured milk, raspberry, Skyr
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.
www.matvaretabellen.no
