| Composition | gram |
|---|---|
| Fat | 42.0 |
| Carbohydrate | 2.0 |
| Protein | 6.0 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 50.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 92 |
| Carbohydrate | 2 |
| Protein | 6 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 91% | ||
| Carbohydrate | 2% | ||
| Dietary fibre | 0% | ||
| Protein | 6% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 2 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 42 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 3 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 26.5 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 43 RE | 5 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 2 % | ||
| Vitamin E | 124 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 2 % | ||
| Sodium (Na) | |||
| Potassium (K) | 1 % | ||
| Magnesium (Mg) | 1 % | ||
| Phosphorus (P) | 15 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 1 % | ||
| Zinc (Zn) | 1 % | ||
| Selenium (Se) | 3 % | ||
| Copper (Cu) | 3 % | ||
| Iodine (I) | 5 % |
Food ID: 08.121
| Facets | |
|---|---|
| F02 Part-nature | Emulsified sauces (as part-nature) (A0EPM) |
| F04 Ingredient | Eggs and egg products (A031E), Chives (A00XD), Cottage cheese (A02QG), Animal and vegetable fats and oils and primary derivatives thereof (A036M) |
| F28 Process | Blending (A0CRJ) |
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.
| LanguaL | Classification |
|---|---|
| A0105 | Dressing, condiment, gravy or sauce (US CFR) |
| A0859 | Dressing, mayonnaise (EUROFIR) |
| B1201 | Cow |
| C0235 | Milk |
| E0110 | Semiliquid with solid pieces |
| F0001 | Extent of heat treatment not known |
| G0001 | Cooking method not known |
| H0151 | Spice or herb added |
| H0186 | Egg added |
| H0221 | Fat or oil added |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0130 | Glass container |
| M0215 | Jar |
| N0040 | Glass |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated from a specific factor for fatty acids in total fat.
Data from the industry to the Food Composition Table 2022, analysed value.
Data from the industry to the Food Composition Table 2023, unspecified/verified value.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Aggregated value from several food items
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method | Imputation of a component from one or more components in the same food |