Milk, skimmed, Styrk

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 90 g
Protein: 5 g
Carbohydrate: 4.6 g
Fat: 0.1 g
Energy content
Protein: 51 E%
Carbohydrate: 47 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 167 kJ (39 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a0.1 g2%
CarbohydrateMI01814.6 g46%
Dietary fibre114a0 g0%
Protein114a5 g50%
Alcohol500 g0%
WaterMI014290 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO4.6 g
Sugar, added3310 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03251 µg-RE
Vitamin A (RE)MI03221 µg-RE0 %
Beta-carotene112a1 µg
Retinol112a1 µg
Vitamin D114a0.8 µg8 %
Vitamin E300 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)111b0.02 mg1 %
Vitamin B2 (riboflavin)114a0.2 mg12 %
Vitamin B3 (niacin)111b0.1 mg
Niacin equivalentsMI04211.3 mg6 %
Vitamin B6 (pyridoxine)111b0.04 mg2 %
Vitamin B9 (folate)111b8 µg2 %
Vitamin B12 (cobalamin)114a0.8 µg20 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a200 mg17 %
Potassium (K)114a190 mg5 %
Sodium (Na)114a40 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)114a150 mg23 %
Magnesium (Mg)114a16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)111b0 mg0 %
Copper (Cu)300.01 mg1 %
Zinc (Zn)114a0.6 mg4 %
Selenium (Se)111b3 µg3 %
Iodine (I)114a21 µg15 %

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
A0148Milk or milk product (US CFR)
A0780Liquid milk (EUROFIR)
B1201Cow
C0235Milk
E0123Liquid, low viscosity, with no visible particles
F0018Partially heat-treated
G0003Cooking method not applicable
H0214Vitamin d added
H0325Fat partially removed, less than 50% remaining
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0146Paperboard container with plastic liner
M0213Box
M0342Paperboard container, surface treated both sides
N0017Polyethylene
P0024Human consumer, no age specification
P0069No or reduced fat claim or use
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
111b
Data from the industry to the Food Composition Table 2018, analysed value.
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])

Compare foods

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