Cheese, whey spread

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 43 g
Carbohydrate: 42 g
Fat: 8 g
Protein: 7 g
Energy content
Carbohydrate: 63 E%
Fat: 26 E%
Protein: 11 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,129 kJ (268 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a8 g26%
CarbohydrateMI018142 g63%
Dietary fibre112a0 g0%
Protein114a7 g10%
Alcohol500 g0%
WaterMI014243 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO42 g
Sugar, added3319 g
Sugar, free3319 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032574 µg-RE
Vitamin A (RE)MI032277 µg-RE10 %
Beta-carotene114a45 µg
Retinol114a70 µg
Vitamin D112a0 µg0 %
Vitamin E114a0.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.22 mg16 %
Vitamin B2 (riboflavin)114a1.12 mg70 %
Vitamin B3 (niacin)114a0 mg
Niacin equivalentsMI04211.6 mg7 %
Vitamin B6 (pyridoxine)114a0.17 mg9 %
Vitamin B9 (folate)114a32 µg10 %
Vitamin B12 (cobalamin)114a1 µg25 %
Vitamin C (askorbic acid)112a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a363 mg31 %
Potassium (K)114a1,233 mg36 %
Sodium (Na)114a320 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)114a430 mg67 %
Magnesium (Mg)114a67 mg22 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0.01 mg1 %
Zinc (Zn)114a0.2 mg1 %
Selenium (Se)114a6 µg7 %
Iodine (I)114a68 µg48 %

Classification

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
A0115Cheese or cheese product (US CFR)
A0784Cheese (EUROFIR)
B1201Cow
C0244Whey
E0119Semisolid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0158Sucrose added
H0296Cream added
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0153Paperboard container, plastic coated
M0355Paper-plastic combination
M0378Polyvinyl chloride container
M0426Peel-off lid
N0024Coating enamel
N0037Polyvinyl chloride
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
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)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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