Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat70.0
Carbohydrate0.5
Protein0.5
Dietary fibre0.0
Alcohol0.0
Water29.0
Energy content
Energy contentenergiprosent
Fat99
Carbohydrate0
Protein0
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,607 kJ (634 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat99%
Carbohydrate0%
Dietary fibre0%
Protein0%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource70 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource27 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource27 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource12 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)928 RE123 %
Retinol
Beta-carotene
Vitamin D71 %
Vitamin E126 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)0 %
Vitamin B2 (riboflavin)0 %
Vitamin B3 (niacin)
Niacin equivalents0 %
Vitamin B6 (pyridoxine)0 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

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

Classification

Food ID: 08.222

FoodEx2: Blended margarine (A039E)

Facets
F18 Packaging-formatEnvelope/wrap (A07NY)
F19 Packaging-materialAluminium (A07PH)

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
A0231Margarine (US CFR)
A0807Margarine or lipid of mixed origin (EUROFIR)
B1017Oil-producing plant
C0190Fat or oil
E0119Semisolid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0184Milk added
H0214Vitamin d added
H0263Vegetable fat or oil added
H0306Homogenized or emulsified
H0316Vitamin a added
H0317Carotenes added
H0555Lecithins added
J0131Preserved by chilling
K0003No packing medium used
M0347Metalized paper wrapper
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

116a

Data from the industry to the Food Composition Table 2023, 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])

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)

Sodium (Na) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin B3 (niacin) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin C (askorbic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Sugar, total in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Phosphorus (P) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Iodine (I) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin B12 (cobalamin) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Retinol in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin E in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Copper (Cu) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Polyunsaturated fatty acids in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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])

C16:1 sum (palmitoleic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C20:4n-3 (eicosatetraenoic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin D in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C12:0 (lauric acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Omega-6 in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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 Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C20:4n-6 (arachidonic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C22:6n-3 (docosahexaenoic acid, DHA) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C22:5n-3 (docosapentaenoic acid, DPA) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Beta-carotene in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Zinc (Zn) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Potassium (K) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Salt (NaCl) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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)

Vitamin B2 (riboflavin) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Monounsaturated fatty acids in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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])

Dietary fibre in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C18:0 (stearic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Fat in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Starch in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C18:2n-6 (linoleic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Magnesium (Mg) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Water in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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])

C16:0 (palmitic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Cholesterol in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C20:3n-3 (eicosatrienoic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Sugar, added in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Carbohydrate in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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 B1 (thiamin) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin A (RAE) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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))

C18:1 sum (oleic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Sugar, free in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin B6 (pyridoxine) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C14:0 (myristic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Saturated fatty acids in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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])

Trans fatty acids in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Vitamin B9 (folate) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Calcium (Ca) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Protein in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Selenium (Se) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Niacin equivalents in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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)

Omega-3 in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

Iron (Fe) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

C18:3n-3 (alpha-linolenic acid) in Margarine, for baking/frying, soft, vegetable fat, Soft Flora

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

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