Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.2
Carbohydrate4.0
Protein10.0
Dietary fibre0.3
Alcohol0.0
Water86.0
Energy content
Energy contentenergiprosent
Fat3
Carbohydrate27
Protein69
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 248 kJ (58 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat2%
Carbohydrate27%
Dietary fibre0%
Protein68%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource0.2 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0 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 E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)2 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents16 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)22 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)10 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)4 %
Phosphorus (P)26 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)4 %
Selenium (Se)0 %
Copper (Cu)0 %
Iodine (I)8 %

Classification

Food ID: 01.233

FoodEx2: Skyr (A02QM)

Facets
F04 IngredientFruit flavour (A06NQ), Artificial sweeteners (e.g., aspartam, saccharine) (A046M)
F18 Packaging-formatBox (A07NL)
F19 Packaging-materialPlastic (A07PR)

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
A0148Milk or milk product (US CFR)
A0783Fermented milk product (EUROFIR)
B1201Cow
C0235Milk
E0119Semisolid with smooth consistency
F0022Heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
H0108Nonnutritive sweetener added
H0147Fruit added
J0131Preserved by chilling
J0135Pasteurized by heat
J0157Preserved by ultra-filtration
M0188Plastic container, rigid or semirigid, aluminum lid
M0208Multicontainer package
N0001Food contact surface not known
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared
Z0181Fat content < 1%

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

105a

Data from the industry to the Food Composition Table 2012, unspecified.

115a

Data from the industry to the Food Composition Table 2022, unspecified/verified value.

115b

Data from the industry to the Food Composition Table 2022, analysed value.

331

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

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])

C22:5n-3 (docosapentaenoic acid, DPA) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Trans fatty acids in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodCalculation method

Vitamin B12 (cobalamin) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Magnesium (Mg) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Protein in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Fat in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin A (RAE) in Cultured milk, with flavour, Skyr

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))

Potassium (K) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin D in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B9 (folate) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Water in Cultured milk, with flavour, Skyr

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])

Beta-carotene in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-6 in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Alcohol in Cultured milk, with flavour, Skyr

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

Vitamin B1 (thiamin) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C16:0 (palmitic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B3 (niacin) in Cultured milk, with flavour, Skyr

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Polyunsaturated fatty acids in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C18:2n-6 (linoleic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C14:0 (myristic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Saturated fatty acids in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
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])

C22:6n-3 (docosahexaenoic acid, DHA) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Cultured milk, with flavour, Skyr

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iodine (I) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, added in Cultured milk, with flavour, Skyr

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

C18:1 sum (oleic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iron (Fe) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Salt (NaCl) in Cultured milk, with flavour, Skyr

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)

Starch in Cultured milk, with flavour, Skyr

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

Carbohydrate in Cultured milk, with flavour, Skyr

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])

Vitamin E in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Calcium (Ca) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C12:0 (lauric acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Phosphorus (P) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Cholesterol in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:0 (stearic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, total in Cultured milk, with flavour, Skyr

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])

C20:4n-6 (arachidonic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sugar, free in Cultured milk, with flavour, Skyr

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

Niacin equivalents in Cultured milk, with flavour, Skyr

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)

Zinc (Zn) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Retinol in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Sodium (Na) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Selenium (Se) in Cultured milk, with flavour, Skyr

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

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