Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat35.0
Carbohydrate2.9
Protein2.0
Dietary fibre0.0
Alcohol0.0
Water60.0
Energy content
Energy contentenergiprosent
Fat94
Carbohydrate4
Protein2
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,378 kJ (335 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat93%
Carbohydrate3%
Dietary fibre0%
Protein2%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource2.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource35 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource22.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource8.4 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)522 RE69 %
Retinol
Beta-carotene
Vitamin D1 %
Vitamin E7 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)3 %
Vitamin B2 (riboflavin)9 %
Vitamin B3 (niacin)
Niacin equivalents3 %
Vitamin B6 (pyridoxine)1 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)5 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)8 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)1 %
Phosphorus (P)10 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)1 %
Selenium (Se)1 %
Copper (Cu)0 %
Iodine (I)11 %

Classification

Food ID: 01.089

FoodEx2: Créme fraiche and other mild variants of sour cream (A02NC)

Facets
F07 Fat-content35 % fat (A074A)

LanguaL

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)
A0782Cream (EUROFIR)
B1201Cow
C0161Heavy cream
E0119Semisolid with smooth consistency
F0018Partially heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
H0306Homogenized or emulsified
J0131Preserved by chilling
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
M0213Box
N0022Polystyrene
N0033Polyester
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

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.

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])

C12:0 (lauric acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Carbohydrate in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Salt (NaCl) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C18:0 (stearic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Potassium (K) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Sugar, free in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Magnesium (Mg) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin B1 (thiamin) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Water in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B2 (riboflavin) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Starch in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Selenium (Se) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Copper (Cu) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Retinol in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Zinc (Zn) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Omega-3 in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C18:1 sum (oleic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin B9 (folate) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C16:1 sum (palmitoleic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Omega-6 in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin C (askorbic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-3 (eicosatrienoic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin B12 (cobalamin) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin D in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin E in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Sugar, added in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Calcium (Ca) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Monounsaturated fatty acids in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Trans fatty acids in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Dietary fibre in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Fat in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Iron (Fe) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C20:4n-6 (arachidonic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Sugar, total in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Cholesterol in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C14:0 (myristic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Niacin equivalents in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Polyunsaturated fatty acids in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Beta-carotene in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin A (RAE) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C16:0 (palmitic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Phosphorus (P) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin B6 (pyridoxine) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Protein in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Saturated fatty acids in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C18:2n-6 (linoleic acid) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Sodium (Na) in Cream, sour, 35 % fat, Crème Fraîche

Value typeBest estimate
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Vitamin B3 (niacin) in Cream, sour, 35 % fat, Crème Fraîche

Value typeWeighted
Acquisition typeFood label, product information
Method typeOther method type
MethodMethod not known

Alcohol in Cream, sour, 35 % fat, Crème Fraîche

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

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