Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat15.7
Carbohydrate10.1
Protein0.8
Dietary fibre1.0
Alcohol0.0
Water72.0
Energy content
Energy contentenergiprosent
Fat75
Carbohydrate22
Protein2
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 774 kJ (187 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat75%
Carbohydrate22%
Dietary fibre1%
Protein1%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource10.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource15.7 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource8.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource4.6 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)4 %
Vitamin B2 (riboflavin)0 %
Vitamin B3 (niacin)
Niacin equivalents0 %
Vitamin B6 (pyridoxine)0 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)12 %
Sodium (Na)
Potassium (K)1 %
Magnesium (Mg)0 %
Phosphorus (P)4 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)0 %
Selenium (Se)0 %
Copper (Cu)
Iodine (I)0 %

Classification

Food ID: 01.296

FoodEx2: Imitation cream (A03TR)

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)
B4319Oat
C0135Seed, skin present
E0130Liquid
F0022Heat-treated
G0003Cooking method not applicable
H0148Water added
H0263Vegetable fat or oil added
H0367Salt added
J0100Preserved by adding chemicals
J0131Preserved by chilling
K0003No packing medium used
M0156Paperboard container
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.

96

Calculated value from other components in the same food item

331

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

400i

Swedish National Food Agency. The food database, version 2021.05.03. Online version, soknaringsinnehall.livsmedelsverket.se

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])

MI0232

Imputation of a component from one or more components from related food

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)

Saturated fatty acids in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, 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])

Vitamin A (RAE) in Cultured oat product, for food preparation, 15 % 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))

Sugar, total in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C16:0 (palmitic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin D in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Starch in Cultured oat product, for food preparation, 15 % fat

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

Vitamin B2 (riboflavin) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sodium (Na) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Cultured oat product, for food preparation, 15 % fat

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

Polyunsaturated fatty acids in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, 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])

Zinc (Zn) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C14:0 (myristic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Dietary fibre in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B3 (niacin) in Cultured oat product, for food preparation, 15 % fat

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Cultured oat product, for food preparation, 15 % fat

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

Vitamin B12 (cobalamin) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Copper (Cu) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Iron (Fe) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Omega-3 in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Sugar, added in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components in the same food

Trans fatty acids in Cultured oat product, for food preparation, 15 % fat

Value typeLogical zero
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B1 (thiamin) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, free in Cultured oat product, for food preparation, 15 % fat

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

Fat in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Beta-carotene in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C16:1 sum (palmitoleic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Carbohydrate in Cultured oat product, for food preparation, 15 % 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])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cultured oat product, for food preparation, 15 % fat

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

C18:2n-6 (linoleic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Cholesterol in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B6 (pyridoxine) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin C (askorbic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:0 (stearic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Monounsaturated fatty acids in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, 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])

Omega-6 in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C18:3n-3 (alpha-linolenic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Potassium (K) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Alcohol in Cultured oat product, for food preparation, 15 % fat

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

C22:5n-3 (docosapentaenoic acid, DPA) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Salt (NaCl) in Cultured oat product, for food preparation, 15 % 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)

C18:1 sum (oleic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C12:0 (lauric acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Calcium (Ca) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Niacin equivalents in Cultured oat product, for food preparation, 15 % 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)

Magnesium (Mg) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Phosphorus (P) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-6 (arachidonic acid) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Selenium (Se) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Retinol in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B9 (folate) in Cultured oat product, for food preparation, 15 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Water in Cultured oat product, for food preparation, 15 % 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])

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