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Vegetarian products and dishes
Plant-based product

Type the name of a food, ingredient or nutrient

Plant-based product, used as cream cheese, oat based

Per 100 g

Energy →

Composition and energy
Fatty acids
Carbohydrates
Vitamins
Minerals
Trace elements
Classification

More plant-based product:

used as ham
used as cheese, Coop
used as cheese
used as ham, Vegan Deli
used as cheese, shredded, Go Vegan
used as cheese, Go Vegan
used as ham, Go'Vegan

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	20.1
Carbohydrate	10.0
Protein	3.5
Dietary fibre	0.5
Alcohol	0.0
Water	66.0

Energy content

Energy content	energiprosent
Fat	76
Carbohydrate	17
Protein	6
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 977 kJ (236 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			76%
Carbohydrate			17%
Dietary fibre			0%
Protein			6%
Alcohol			0%
Water			-

Carbohydrates

Carbohydrate	Source	10 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	20.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	9.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	6.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	3.1 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

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	3 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		16 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			4 %
Vitamin B2 (riboflavin)			0 %
Vitamin B3 (niacin)
Niacin equivalents			4 %
Vitamin B6 (pyridoxine)			1 %
Vitamin B9 (folate)			1 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			0 %
Sodium (Na)
Potassium (K)			1 %
Magnesium (Mg)			5 %
Phosphorus (P)			11 %

Trace elements	Source	Quantity
Iron (Fe)			5 %
Zinc (Zn)			3 %
Selenium (Se)			2 %
Copper (Cu)
Iodine (I)			14 %

Classification

Food ID: 06.267

FoodEx2: Dairy imitates other than milks (A03TQ)

Facets
F02 Part-nature	Dairy imitate (as part-nature) (A06HP)

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

142

Calculated value from in-house recipe (to the Food Composition Table 2024).

410f

Finnish National Institute for Health and Welfare. Fineli food database, version 20 (2019). Online version, www.fineli.fi

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])

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)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Zinc (Zn) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin E in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Water in Plant-based product, used as cream cheese, oat based

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])

Vitamin B9 (folate) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Phosphorus (P) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Sugar, total in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

C20:3n-3 (eicosatrienoic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C18:2n-6 (linoleic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Magnesium (Mg) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Selenium (Se) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Carbohydrate in Plant-based product, used as cream cheese, oat based

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])

C18:3n-3 (alpha-linolenic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Potassium (K) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Sodium (Na) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C14:0 (myristic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

Beta-carotene in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Polyunsaturated fatty acids in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	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])

Monounsaturated fatty acids in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	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])

C22:6n-3 (docosahexaenoic acid, DHA) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B2 (riboflavin) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin D in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Iodine (I) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Dietary fibre in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C18:1 sum (oleic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

Retinol in Plant-based product, used as cream cheese, oat based

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

C12:0 (lauric acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

C16:1 sum (palmitoleic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

Copper (Cu) in Plant-based product, used as cream cheese, oat based

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method	Method not known

Calcium (Ca) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C20:4n-3 (eicosatetraenoic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Saturated fatty acids in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	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])

Vitamin B1 (thiamin) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Fat in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin B6 (pyridoxine) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C18:0 (stearic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

Salt (NaCl) in Plant-based product, used as cream cheese, oat based

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)

Starch in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Omega-6 in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Sugar, added in Plant-based product, used as cream cheese, oat based

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Vitamin C (askorbic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

C20:4n-6 (arachidonic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Alcohol in Plant-based product, used as cream cheese, oat based

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Cholesterol in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Iron (Fe) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Protein in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

C16:0 (palmitic acid) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, missing values for one or more ingredients
Method	Simple recipe calculation

Vitamin B3 (niacin) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Omega-3 in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Summation from constituent components
Method	Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Trans fatty acids in Plant-based product, used as cream cheese, oat based

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

Vitamin B12 (cobalamin) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Food composition table
Method type	Imputed/estimated, generic
Method	Imputation

Vitamin A (RAE) in Plant-based product, used as cream cheese, oat based

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))

Niacin equivalents in Plant-based product, used as cream cheese, oat based

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)

C22:5n-3 (docosapentaenoic acid, DPA) in Plant-based product, used as cream cheese, oat based

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Imputed/estimated, generic
Method	Imputation

Sugar, free in Plant-based product, used as cream cheese, oat based

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method	Imputation

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