| Composition | gram |
|---|---|
| Fat | 2.7 |
| Carbohydrate | 7.5 |
| Protein | 4.4 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 85.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 33 |
| Carbohydrate | 42 |
| Protein | 25 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 33% | ||
| Carbohydrate | 42% | ||
| Dietary fibre | 0% | ||
| Protein | 24% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 7.5 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 2.7 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 1.8 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.7 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 38 RE | 5 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 0 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 12 % | ||
| Sodium (Na) | |||
| Potassium (K) | 5 % | ||
| Magnesium (Mg) | 4 % | ||
| Phosphorus (P) | 19 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 0 % | ||
| Zinc (Zn) | 4 % | ||
| Selenium (Se) | 2 % | ||
| Copper (Cu) | 1 % | ||
| Iodine (I) | 11 % |
Food ID: 01.304
| Facets | |
|---|---|
| F02 Part-nature | Fermented milk (as part-nature) (A0BZ2) |
| F04 Ingredient | Strawberry flavour (A06TV) |
| F18 Packaging-format | Bag, sack or pouch (A07NK) |
| F19 Packaging-material | Plastic (A07PR) |
| F27 Source-commodities | Cattle milk (A04HG) |
| F28 Process | Fermentation (A0CQZ) |
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 |
|---|---|
| A0101 | Cultured milk product (US CFR) |
| A0783 | Fermented milk product (EUROFIR) |
| B1201 | Cow |
| C0235 | Milk |
| E0110 | Semiliquid with solid pieces |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0107 | Lactic acid-other agent fermented |
| H0136 | Sugar or sugar syrup added |
| H0147 | Fruit added |
| J0131 | Preserved by chilling |
| J0151 | Ingredient preserved by heat treatment |
| K0003 | No packing medium used |
| M0187 | Plastic container, rigid or semirigid, plastic lid |
| N0022 | Polystyrene |
| N0033 | Polyester |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated value.
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, unspecified/verified value.
Data from the industry to the Food Composition Table 2022, analysed value.
Product information, information from nutrition labelling/internet sites, 2022.
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])
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])
Imputation of a component from one or more components from related food
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 | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| 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 | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 from related food |
| 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 from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed estimated from other food and other related component |
| 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 | Calculated on component profile |
| Method | Imputation of a component from one or more components from related food |
| 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]) |
| 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 from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method | Analytical method |
| 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 from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed estimated from other food and other related component |
| 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 | 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 | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| 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 from related food |
| 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 from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| 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 from related food |
| 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 from related food |
| 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 from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Weighted |
| 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 | Calculated on component profile |
| Method | Imputation of a component from one or more components from related food |
| 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 | Imputed estimated from other food and other related component |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method | Calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| 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 from related food |
| 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 | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |