Helmelk, 3,9 % fett
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Næringsinnhold
| Næringstoff | Verdi | Ref |
|---|---|---|
| Spiselig del (edible portion) |
100% | 0 |
| Vann (water (moisture)) |
87g | 132 |
| Kilojoule (energy, total metabolisable) |
280kJ | 61a |
| Kilokalorier (energy, total metabolisable) |
67kcal | 61b |
| Fett (fat, total (total lipid)) |
3,9g | 132 |
| Mettede fettsyrer (fatty acids, total saturated fatty acids) |
2,7g | 132 |
| C12:0 (fatty acids) |
0,14g | 109c |
| C14:0 (fatty acids) |
0,42g | 109c |
| C16:0 (fatty acids) |
1,2g | 109c |
| C18:0 (fatty acids) |
0,45g | 109c |
| Trans-umettede fettsyrer (fatty acids, total trans) |
0,14g | 132 |
| Cis-enumettede fettsyrer (fatty acids, total monounsaturated cis) |
1,0g | 132 |
| C16:1 sum (fatty acids) |
0,057g | 109c |
| C18:1 sum (fatty acids, total monounsaturated cis) |
0,84g | 109c |
| Cis-flerumettede fettsyrer (fatty acids, total poly unsaturated cis) |
0,16g | 132 |
| C18:2n-6 (fatty acids) |
0,065g | 109c |
| C18:3n-3 (fatty acids) |
0,017g | 109c |
| C20:3n-3 (fatty acids) |
0,0g | 109c |
| C20:3n-6 (fatty acids) |
0,0029g | 109c |
| C20:4n-3 (fatty acids) |
0,0014g | 109c |
| C20:4n-6 (fatty acids) |
0,0038g | 109c |
| C20:5n-3 (EPA) (fatty acids) |
0,0020g | 109c |
| C22:5n-3 (DPA) (fatty acids) |
0,0027g | 109c |
| C22:6n-3 (DHA) (fatty acids) |
0,0g | 109c |
| Omega-3 (fatty acids, total cis n-3) |
0,025g | 109c |
| Omega-6 (fatty acids, total cis n-6) |
0,076g | 109c |
| Kolesterol (cholesterol) |
10mg | 132 |
| Karbohydrat (carbohydrate) |
4,6g | 132 |
| Stivelse (starch, total) |
0,0g | 132 |
| Mono- og disakkarider (sugars, total) |
4,6g | 132 |
| Sukker, tilsatt (sugar, added) |
0,0g | 132 |
| Kostfiber (fibre, total dietary) |
0,0g | 132 |
| Protein (protein, total) |
3,3g | 132 |
| Salt (salt) |
0,10g | 83 |
| Alkohol (alcohol) |
0,0g | 50 |
| Vitamin A (vitamin A; retinol equiv) |
38RAE | 132 |
| Retinol (retinol (preformed vitamin A)) |
36µg | 132 |
| Beta-karoten (beta-carotene) |
25µg | 132 |
| Vitamin D (vitamin D) |
0,020µg | 132 |
| Vitamin E (vitamin E; a-tocoph equiv) |
0,090alfa-TE | 132 |
| Tiamin (thiamin) |
0,050mg | 132 |
| Riboflavin (riboflavin) |
0,15mg | 132 |
| Niacin (niacin, preformed) |
0,10mg | 132 |
| Vitamin B6 (vitamin B6, total) |
0,036mg | 132 |
| Folat (folate, total) |
11µg | 132 |
| Vitamin B12 (vitamin B12) |
0,60µg | 132 |
| Vitamin C (vitamin C (ascorbic acid)) |
0,19mg | 132 |
| Kalsium (calcium) |
120mg | 132 |
| Jern (iron, total) |
0,010mg | 132 |
| Natrium (sodium) |
40mg | 132 |
| Kalium (potassium) |
180mg | 132 |
| Magnesium (magnesium) |
13mg | 132 |
| Sink (zinc) |
0,60mg | 132 |
| Selen (selenium) |
0,0030µg | 132 |
| Kopper (copper) |
0,020mg | 132 |
| Fosfor (phosphorus) |
97mg | 132 |
| Jod (iodine) |
15µg | 325 |
Kategorisering
LanguaL klassifisering:
- A0148
- Milk or milk product (US CFR)
- A0780
- Liquid milk (EUROFIR)
- B1201
- Cow
- C0235
- Milk
- E0123
- Liquid, low viscosity, with no visible particles
- F0018
- Partially heat-treated
- G0003
- Cooking method not applicable
- H0306
- Homogenized or emulsified
- J0131
- Preserved by chilling
- J0135
- Pasteurized by heat
- K0003
- No packing medium used
- M0146
- Paperboard container with plastic liner
- M0213
- Box
- M0237
- Plastic screw cap or lid
- M0342
- Paperboard container, surface treated both sides
- N0017
- Polyethylene
- P0024
- Human consumer, no age specification
- R0316
- Norway
- Z0112
- Food industry prepared
- Z0179
- Fat content 3-4%
Referanser
- 0
- Vurdert som 100 % spiselig (netto).
- 50
- Vurdert som naturlig forekommende nullverdi, ikke analysert.
- 61a
- Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
- 61b
- Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
- 83
- Beregnet som innholdet av natrium x 2,5 /1000.
- 109c
- Data levert av industrien til Matvaretabellen 2016, beregnet verdi
- 132
- Beregnet verdi fra intern oppskrift (til Matvaretabellen 2012).
- 325
- Universitetet i Oslo (2018). Jodprosjekt 2017-2018.