Butter

Food number: 500
Food type: Food
Processing method: Industrial
Ingredient class: Butter and butter spread
Food use class: Butter and butter spread >60%
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		99%
protein, total		1%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		64%
fatty acids, total trans		2%
fatty acids, total monounsaturated cis		24%
fatty acids, total polyunsaturated		3%

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

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	3035 (725)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0.4	g	summation from constituent components	value created within host-system
fat, total	81.3	g	other method type	food composition table	391
protein, total	1.2	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	other method type	food composition table	150
sugars, total	0.4	g	summation from constituent components	value created within host-system
sucrose	0	g	other method type	food composition table	146
lactose	0.4	g	analytical, generic	independent laboratory
fructose	0	g	other method type	food composition table	146
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	other method type	food composition table	59
fibre, water-insoluble	0	g	estimated according to logical deduction	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	estimated according to logical deduction	value created within host-system
glucose	0	g	other method type	food composition table	146
maltose	0	g	other method type	food composition table	146
galactose	0	g	other method type	food composition table	146
Fat
fatty acids, total, calculated as TAG equivalents	80.2	g	summation from constituent components	value created within host-system
fatty acids, total	76.7	g	summation from constituent components	value created within host-system
fatty acids, total saturated	52.8	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	19.4	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	2.6	g	summation from constituent components	value created within host-system
fatty acids, total trans	2.0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	1040	mg	analytical, generic	independent laboratory	381
fatty acid 18:3 n-3 (alpha-linolenic acid)	360	mg	analytical, generic	independent laboratory	381
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory	381
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory	381
cholesterol (GC)	178.0	mg	analytical, generic	independent laboratory	267
sterols, total	0	mg	analytical, generic	independent laboratory	267
Minerals
sodium	592.0	mg	analytical, generic	independent laboratory	78
salt	1508.4	mg	summation from constituent components	value created within host-system
potassium	18.0	mg	other method type	food composition table	391
magnesium	2.6	mg	other method type	food composition table	391
calcium	24.0	mg	other method type	food composition table	391
phosphorus	34.0	mg	other method type	food composition table	391
iron, total	0.2	mg	other method type	food composition table	391
zinc	< 0.1	mg	other method type	food composition table	391
iodide (iodine)	4.0	µg	other method type	food composition table	391
selenium, total	0.5	µg	analytical, generic	independent laboratory	21
Nitrogen Components
tryptophan	6.0	mg	other method type	food composition table	150
Vitamins
vitamin A retinol activity equivalents	706.3	µg	summation from constituent components	value created within host-system
vitamin D	0.3	µg	summation from constituent components	value created within host-system
vitamin E alphatocopherol	1.5	mg	summation from constituent components	value created within host-system
vitamin K, total	18.40	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	3.0	µg	other method type	food composition table	165
niacin equivalents, total	0.1	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0	mg	other method type	food composition table	150
riboflavine	0.03	mg	analytical, generic	independent laboratory	229
thiamin (vitamin B1)	0	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	150
vitamers pyridoxine (hydrochloride)	0	mg	summation from constituent components	value created within host-system
carotenoids, total	456.7	µg	summation from constituent components	value created within host-system

Share |

Feedback |