Catering fat for deep frying 100%

Food number: 528
Food type: Food
Processing method: Industrial
Ingredient class: Fats for cooking and industrial use
Food use class: Other fat products
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		100%
protein, total		0%
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		24%
fatty acids, total trans		2%
fatty acids, total monounsaturated cis		49%
fatty acids, total polyunsaturated		22%

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	3680 (880)	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	99.0	g	calculated, generic	value created within host-system
protein, total	0.6	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	estimated according to logical deduction	value created within host-system
sugars, total	0.4	g	summation from constituent components	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	0.4	g	analytical, generic	independent laboratory
fructose	0	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	0	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	102.6	g	summation from constituent components	value created within host-system
fatty acids, total	98.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	24.0	g	calculated, generic	value created within host-system
fatty acids, total monounsaturated cis	48.5	g	calculated, generic	value created within host-system
fatty acids, total polyunsaturated	22.4	g	calculated, generic	value created within host-system
fatty acids, total trans	2.0	g	calculated, generic	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	15630	mg	calculated, generic	value created within host-system	281
fatty acid 18:3 n-3 (alpha-linolenic acid)	710	mg	analytical, generic	independent laboratory	171
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	28.6	mg	calculated as recipe	value created within host-system
sterols, total	447.7	mg	calculated as recipe	value created within host-system
Minerals
sodium	0	mg	calculated as recipe	value created within host-system
salt	0	mg	calculated as recipe	value created within host-system
potassium	21.0	mg	other method type	food composition table	391
magnesium	2.2	mg	other method type	food composition table	391
calcium	11.0	mg	other method type	food composition table	391
phosphorus	10.0	mg	other method type	food composition table	391
iron, total	0.1	mg	other method type	food composition table	391
zinc	< 0.1	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	0	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	13.4	mg	summation from constituent components	value created within host-system
vitamin K, total	50.00	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)	2.0	µg	other method type	food composition table	191
niacin equivalents, total	0	mg	other method type	food composition table	391
niacin, preformed (nicotinic acid + nicotinamide)	0	mg	other method type	food composition table	391
riboflavine	0	mg	other method type	food composition table	391
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	0	µg	summation from constituent components	value created within host-system

Share |

Feedback |