Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat10.0
Carbohydrate4.1
Protein3.0
Dietary fibre0.0
Alcohol0.0
Water83.0
Energy content
Energy contentenergiprosent
Fat75
Carbohydrate14
Protein10
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 491 kJ (118 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat75%
Carbohydrate14%
Dietary fibre0%
Protein10%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource4.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource10 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource6.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.4 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.2 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)48 RE6 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E1 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)4 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)1 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)10 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)12 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)3 %
Phosphorus (P)14 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)3 %
Selenium (Se)2 %
Copper (Cu)0 %
Iodine (I)11 %

Classification

Food ID: 01.088

FoodEx2: Sour cream, plain (A02NB)

Facets
F07 Fat-content10 % fat (A072X)

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
C0160Light cream
E0135Semiliquid with smooth consistency
F0018Partially heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
H0306Homogenized or emulsified
H0325Fat partially removed, less than 50% remaining
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
M0213Box
N0022Polystyrene
N0033Polyester
P0024Human consumer, no age specification
P0040Reduced fat food
P0132""light"" label claim
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.

701G

Aggregated value from several food items

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])

Saturated fatty acids in Cream, sour, extra low-fat, 10 % fat

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

Alcohol in Cream, sour, extra low-fat, 10 % fat

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

Protein in Cream, sour, extra low-fat, 10 % fat

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

Water in Cream, sour, extra low-fat, 10 % fat

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 B6 (pyridoxine) in Cream, sour, extra low-fat, 10 % fat

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

Iron (Fe) in Cream, sour, extra low-fat, 10 % fat

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

C18:1 sum (oleic acid) in Cream, sour, extra low-fat, 10 % fat

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

C16:0 (palmitic acid) in Cream, sour, extra low-fat, 10 % fat

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

C18:3n-3 (alpha-linolenic acid) in Cream, sour, extra low-fat, 10 % fat

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Cream, sour, extra low-fat, 10 % fat

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

Niacin equivalents in Cream, sour, extra low-fat, 10 % fat

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)

Monounsaturated fatty acids in Cream, sour, extra low-fat, 10 % fat

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

Vitamin B9 (folate) in Cream, sour, extra low-fat, 10 % fat

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

C14:0 (myristic acid) in Cream, sour, extra low-fat, 10 % fat

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

C16:1 sum (palmitoleic acid) in Cream, sour, extra low-fat, 10 % fat

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

Sugar, added in Cream, sour, extra low-fat, 10 % fat

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

Potassium (K) in Cream, sour, extra low-fat, 10 % fat

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

Phosphorus (P) in Cream, sour, extra low-fat, 10 % fat

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

Copper (Cu) in Cream, sour, extra low-fat, 10 % fat

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

Vitamin B2 (riboflavin) in Cream, sour, extra low-fat, 10 % fat

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

Omega-3 in Cream, sour, extra low-fat, 10 % fat

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

Sodium (Na) in Cream, sour, extra low-fat, 10 % fat

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

Vitamin B12 (cobalamin) in Cream, sour, extra low-fat, 10 % fat

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

Polyunsaturated fatty acids in Cream, sour, extra low-fat, 10 % fat

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

C22:6n-3 (docosahexaenoic acid, DHA) in Cream, sour, extra low-fat, 10 % fat

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

Fat in Cream, sour, extra low-fat, 10 % fat

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

Selenium (Se) in Cream, sour, extra low-fat, 10 % fat

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

Cholesterol in Cream, sour, extra low-fat, 10 % fat

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

C22:5n-3 (docosapentaenoic acid, DPA) in Cream, sour, extra low-fat, 10 % fat

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

Trans fatty acids in Cream, sour, extra low-fat, 10 % fat

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

Sugar, free in Cream, sour, extra low-fat, 10 % fat

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

Vitamin D in Cream, sour, extra low-fat, 10 % fat

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

Vitamin A (RAE) in Cream, sour, extra low-fat, 10 % fat

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))

Carbohydrate in Cream, sour, extra low-fat, 10 % fat

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])

C20:4n-6 (arachidonic acid) in Cream, sour, extra low-fat, 10 % fat

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

Omega-6 in Cream, sour, extra low-fat, 10 % fat

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

Beta-carotene in Cream, sour, extra low-fat, 10 % fat

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

Vitamin C (askorbic acid) in Cream, sour, extra low-fat, 10 % fat

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

Starch in Cream, sour, extra low-fat, 10 % fat

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

Calcium (Ca) in Cream, sour, extra low-fat, 10 % fat

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

Iodine (I) in Cream, sour, extra low-fat, 10 % fat

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

Salt (NaCl) in Cream, sour, extra low-fat, 10 % fat

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-3 (eicosatrienoic acid) in Cream, sour, extra low-fat, 10 % fat

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

C20:4n-3 (eicosatetraenoic acid) in Cream, sour, extra low-fat, 10 % fat

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

Vitamin B3 (niacin) in Cream, sour, extra low-fat, 10 % fat

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

C18:0 (stearic acid) in Cream, sour, extra low-fat, 10 % fat

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

Zinc (Zn) in Cream, sour, extra low-fat, 10 % fat

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

C18:2n-6 (linoleic acid) in Cream, sour, extra low-fat, 10 % fat

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

C12:0 (lauric acid) in Cream, sour, extra low-fat, 10 % fat

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

Vitamin E in Cream, sour, extra low-fat, 10 % fat

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

Retinol in Cream, sour, extra low-fat, 10 % fat

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

Vitamin B1 (thiamin) in Cream, sour, extra low-fat, 10 % fat

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

Magnesium (Mg) in Cream, sour, extra low-fat, 10 % fat

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

Sugar, total in Cream, sour, extra low-fat, 10 % fat

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])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cream, sour, extra low-fat, 10 % fat

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

Dietary fibre in Cream, sour, extra low-fat, 10 % fat

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

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