Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.5
Carbohydrate4.5
Protein3.7
Dietary fibre0.0
Alcohol0.0
Water91.0
Energy content
Energy contentenergiprosent
Fat12
Carbohydrate48
Protein40
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 158 kJ (37 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat11%
Carbohydrate48%
Dietary fibre0%
Protein39%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource4.5 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.1 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)7 RE0 %
Retinol
Beta-carotene
Vitamin D2 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)5 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents6 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)12 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)14 %
Sodium (Na)
Potassium (K)5 %
Magnesium (Mg)4 %
Phosphorus (P)19 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)3 %
Selenium (Se)1 %
Copper (Cu)1 %
Iodine (I)10 %

Classification

Food ID: 01.230

FoodEx2: Cow milk, semi skimmed (half fat) (A02LZ)

Facets
F04 IngredientVitamin D (cholecalciferol, ergocalciferol) (A0EXM)
F07 Fat-content0.5 % fat (A06YN)
F18 Packaging-formatBox (A07NL)
F19 Packaging-materialLaminated paper-plastic foil (A07PN)

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)
A0780Liquid milk (EUROFIR)
B1201Cow
C0235Milk
E0123Liquid, low viscosity, with no visible particles
F0018Partially heat-treated
G0003Cooking method not applicable
H0214Vitamin d added
H0306Homogenized or emulsified
H0325Fat partially removed, less than 50% remaining
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0146Paperboard container with plastic liner
M0213Box
M0237Plastic screw cap or lid
M0342Paperboard container, surface treated both sides
N0017Polyethylene
P0024Human consumer, no age specification
P0184Fortified claim or use
R0316Norway
Z0112Food industry prepared
Z0181Fat content < 1%

10

Missing value, content not known.

30

Calculated value from a similar food item.

50

Estimated as a naturally occurring zero value, not analysed.

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.

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)

Phosphorus (P) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C14:0 (myristic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin C (askorbic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Calcium (Ca) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B12 (cobalamin) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Omega-3 in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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 Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Water in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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])

Vitamin D in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B3 (niacin) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method

Magnesium (Mg) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Protein in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Cholesterol in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin E in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B9 (folate) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Alcohol in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C16:0 (palmitic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C20:4n-3 (eicosatetraenoic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Carbohydrate in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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])

C18:1 sum (oleic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Copper (Cu) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Selenium (Se) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C18:2n-6 (linoleic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Trans fatty acids in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Potassium (K) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Retinol in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Omega-6 in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Polyunsaturated fatty acids in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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])

Sugar, added in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Monounsaturated fatty acids in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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])

Sugar, total in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C12:0 (lauric acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Fat in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C20:3n-3 (eicosatrienoic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C20:4n-6 (arachidonic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B6 (pyridoxine) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Dietary fibre in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B2 (riboflavin) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Beta-carotene in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C22:6n-3 (docosahexaenoic acid, DHA) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Zinc (Zn) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C18:3n-3 (alpha-linolenic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C18:0 (stearic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Sugar, free in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C16:1 sum (palmitoleic acid) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Niacin equivalents in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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)

Sodium (Na) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

C22:5n-3 (docosapentaenoic acid, DPA) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin B1 (thiamin) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Vitamin A (RAE) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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))

Salt (NaCl) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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)

Iodine (I) in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Starch in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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

Saturated fatty acids in Milk, semi-skimmed, 0,5 % fat, vitamin D, Q-meieriene

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])

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