Whey drink

Food number: 11058
Food type: Food
Processing method: Industrial
Ingredient class: Fermented milk products
Food use class: Soured milks
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		2%
protein, total		11%
carbohydrate, available		85%
alcohol		0%
fibre, total		0%
organic acids, total		2%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		86%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	237 (57)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	12.0	g	calculated on component profile	food label, product information
fat, total	0.1	g	calculated on component profile	food label, product information
protein, total	1.5	g	calculated on component profile	food label, product information
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0.3	g	calculated as recipe	value created within host-system
starch, total	0	g	estimated according to logical deduction	value created within host-system
sugars, total	12.0	g	summation from constituent components	value created within host-system
sucrose	3.1	g	calculated, generic	value created within host-system
lactose	0.1	g	calculated on component profile	food label, product information
fructose	7.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	1.5	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	2	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	1	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	5.2	mg	calculated from related food	value created within host-system	416
sterols, total	1.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	65.5	mg	calculated on component profile	food label, product information
salt	166.9	mg	summation from constituent components	value created within host-system
potassium	120.0	mg	calculated on component profile	food label, product information
magnesium	5.7	mg	calculated on component profile	food label, product information
calcium	21.5	mg	calculated on component profile	food label, product information
phosphorus	86.0	mg	calculated as recipe	value created within host-system
iron, total	< 0.1	mg	calculated on component profile	food label, product information
zinc	0.3	mg	calculated as recipe	value created within host-system
iodide (iodine)	0.8	µg	calculated as recipe	value created within host-system
selenium, total	0.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	9.6	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.5	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	imputed/estimated from related food	value created within host-system
vitamin E alphatocopherol	0	mg	summation from constituent components	value created within host-system
vitamin K, total	0	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	26.0	mg	calculated on component profile	food label, product information
folate (HPLC)	11.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.4	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.2	mg	calculated as recipe	value created within host-system
riboflavine	0.08	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.05	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	< 0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.04	mg	calculated as recipe	value created within host-system
carotenoids, total	21.8	µg	summation from constituent components	value created within host-system

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