Cultured oat product, for food preparation, 15 % fat

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	15.7
Carbohydrate	10.1
Protein	0.8
Dietary fibre	1.0
Alcohol	0.0
Water	72.0

Energy content

Energy content	energiprosent
Fat	75
Carbohydrate	22
Protein	2
Dietary fibre	1
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 774 kJ (187 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			75 E%
Carbohydrate			22 E%
Dietary fibre			1 E%
Protein			1 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

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

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

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

Polyunsaturated fatty acids	Source	Quantity
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	Source	Quantity
Vitamin A (RAE)
Vitamin A (RE)		0 RE	0 %
Retinol
Beta-carotene
Vitamin D			0 %
Vitamin E			0 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			4 %
Vitamin B2 (riboflavin)			0 %
Vitamin B3 (niacin)
Niacin equivalents			0 %
Vitamin B6 (pyridoxine)			0 %
Vitamin B9 (folate)			3 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			12 %
Sodium (Na)
Potassium (K)			1 %
Magnesium (Mg)			0 %
Phosphorus (P)			4 %

Trace elements	Source	Quantity
Iron (Fe)			0 %
Zinc (Zn)			0 %
Selenium (Se)			0 %
Copper (Cu)
Iodine (I)			0 %

Classification

Food ID: 01.296

FoodEx2: Imitation cream (A03TR)

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

LanguaL

LanguaL	Classification
A0123	Cream product analog (US CFR)
A0788	Immitation milk products (EUROFIR)
B4319	Oat
C0135	Seed, skin present
E0130	Liquid
F0022	Heat-treated
G0003	Cooking method not applicable
H0148	Water added
H0263	Vegetable fat or oil added
H0367	Salt added
J0100	Preserved by adding chemicals
J0131	Preserved by chilling
K0003	No packing medium used
M0156	Paperboard container
N0001	Food contact surface not known
P0024	Human consumer, no age specification
Z0112	Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

96

Calculated value from other components in the same food item

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400i

Swedish National Food Agency. The food database, version 2021.05.03. Online version, soknaringsinnehall.livsmedelsverket.se

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)