| Composition | gram |
|---|---|
| Fat | 1.0 |
| Carbohydrate | 9.1 |
| Protein | 0.1 |
| Dietary fibre | 0.6 |
| Alcohol | 0.0 |
| Water | 89.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 19 |
| Carbohydrate | 78 |
| Protein | 1 |
| Dietary fibre | 2 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 18 E% | ||
| Carbohydrate | 78 E% | ||
| Dietary fibre | 2 E% | ||
| Protein | 0 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| 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) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 5 % | ||
| Vitamin E | 4 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 12 % | ||
| Sodium (Na) | |||
| Potassium (K) | 0 % | ||
| Magnesium (Mg) | 1 % | ||
| Phosphorus (P) | 4 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 1 % | ||
| Zinc (Zn) | 0 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 2 % | ||
| Iodine (I) | 2 % |
Food ID: 13.100
| LanguaL | Classification |
|---|---|
| A0182 | Milk analog (US CFR) |
| A0788 | Immitation milk products (EUROFIR) |
| B1322 | Rice |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0123 | Liquid, low viscosity, with no visible particles |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0162 | Calcium added |
| H0214 | Vitamin d added |
| H0263 | Vegetable fat or oil added |
| H0772 | Vitamin b12 added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0213 | Box |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
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.
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Product information, information from nutrition labelling/internet sites, 2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3. (2017).
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 5.1. (2023). Online version, http://frida.fooddata.dk
Jacobsen, J., Danielsen, M., Langwagen, M., Svarc, P.L., Poulsen, A., Trolle, E. Nutrient content in plant-based beverages. DTU Fødevareinstitutet, 2022. Online version, www.food.dtu.dk
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])
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])
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])
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)
Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Product information, information from nutrition labelling/internet sites, 2018.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3. (2017).
National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 5.1. (2023). Online version, http://frida.fooddata.dk
Jacobsen, J., Danielsen, M., Langwagen, M., Svarc, P.L., Poulsen, A., Trolle, E. Nutrient content in plant-based beverages. DTU Fødevareinstitutet, 2022. Online version, www.food.dtu.dk
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])
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])
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])
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)
Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | 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, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | 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]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | 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 | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | 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]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | 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 indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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 | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Average |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method indicator | Analytical method |