Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat17.5
Carbohydrate4.1
Protein2.9
Dietary fibre0.0
Alcohol0.0
Water76.0
Energy content
Energy contentenergiprosent
Fat84
Carbohydrate9
Protein6
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 767 kJ (186 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat84%
Carbohydrate9%
Dietary fibre0%
Protein6%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource17.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.8 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource3.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource8.8 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)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E159 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)3 %
Vitamin B2 (riboflavin)0 %
Vitamin B3 (niacin)
Niacin equivalents3 %
Vitamin B6 (pyridoxine)1 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)4 %
Phosphorus (P)8 %
Trace elementsSourceQuantity
Iron (Fe)2 %
Zinc (Zn)1 %
Selenium (Se)0 %
Copper (Cu)11 %
Iodine (I)0 %

Classification

Food ID: 01.293

FoodEx2: Dairy imitates other than milks (A03TQ)

Facets
F02 Part-natureDairy imitate (as part-nature) (A06HP)

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
A0123Cream product analog (US CFR)
A0788Immitation milk products (EUROFIR)
B1452Soybean
C0133Seed, skin present, germ present
E0130Liquid
F0014Fully heat-treated
G0003Cooking method not applicable
H0136Sugar or sugar syrup added
H0148Water added
J0148Ultra pasteurized (UP) by heat
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400g

Swedish National Food Agency. The food database, version 2017.12.15.

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])

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])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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])

Alcohol in Cream substitute, vegetable fat, soy, 17 % fat

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

Trans fatty acids in Cream substitute, vegetable fat, soy, 17 % fat

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

Water in Cream substitute, vegetable fat, soy, 17 % 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])

Copper (Cu) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Saturated fatty acids in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty 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])

Cholesterol in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B12 (cobalamin) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C12:0 (lauric acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Vitamin C (askorbic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Calcium (Ca) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

C20:3n-3 (eicosatrienoic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Starch in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Iodine (I) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Retinol in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B3 (niacin) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin D in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B2 (riboflavin) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B9 (folate) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Salt (NaCl) in Cream substitute, vegetable fat, soy, 17 % 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)

Polyunsaturated fatty acids in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Magnesium (Mg) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Potassium (K) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Omega-6 in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C20:5n-3 (eicosapentaenoic acid, EPA) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin E in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:0 (stearic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B1 (thiamin) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Sugar, added in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Iron (Fe) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Protein in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Phosphorus (P) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Zinc (Zn) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Niacin equivalents in Cream substitute, vegetable fat, soy, 17 % 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)

C16:0 (palmitic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Sugar, free in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Fat in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Sugar, total in Cream substitute, vegetable fat, soy, 17 % 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])

Carbohydrate in Cream substitute, vegetable fat, soy, 17 % 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])

C18:2n-6 (linoleic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Selenium (Se) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Sodium (Na) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Beta-carotene in Cream substitute, vegetable fat, soy, 17 % fat

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C14:0 (myristic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin A (RAE) in Cream substitute, vegetable fat, soy, 17 % 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))

C20:4n-6 (arachidonic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Cream substitute, vegetable fat, soy, 17 % fat

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

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