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Food ID: 1036
Margarine, 80 %, stegning/bagning, animalsk og vegetabilsk fedt Danish
Name
Margarine, 80 % fat, for frying/baking, animal and vegetable fat
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.38
Fatty acid conversion factor (FCF) 0.950
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 3030 kJ 1003
Energy, kcal 737 kcal 1003
total N 0.016 g T 1030
Protein, total 0.0 g 0 T 1030
Protein labeling 0.0 g 0 T 1030
Carbohydrate by difference 0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 81.9 g 80.7 - 83.3 42 1835
Alcohol 0.0 g 1655
Ash 2.8 g T 1030
Dry matter 84.0 g T 1030
Water 16.0 g T 1030
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 810 RE 1003
Retinol 780 µg T 1030
beta-carotene 360 µg T 1030
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 8.50 α-TE
alpha-tocopherol 8.50 mg 8 5 - 12 11 T 1030
gamma-tocopherol 10.00 mg 4.9 - 11.7 6 T 1030
Vitamin K1 0 µg 1655
Vitamin B1 0.00700 mg 0.005 - 0.008 2 T 1030
Vitamin B2, Riboflavin 0.0250 mg 0.005 - 0.028 4 T 1030
Niacin 0 NE 1003
niacin 0 mg T 1030
Vitamin B6 0.00300 mg 1 T 1030
Pantothenic 0 mg T 1030
Biotin 0 µg T 1030
Folate 2.00 µg T 1030
Folate, free 2.00 µg T 1030
B12 0 µg T 1030
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg T 1030
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 592 mg 1 T 1030
Potassium, K 52.0 mg 1 T 1030
Calcium, Ca 10.00 mg 5 - 13 2 T 1030
Magnesium, Mg 1.90 mg 1 T 1030
Phosphorus, P 10.00 mg 1 T 1030
Iron, Fe 0.0600 mg 0.03 - 0.11 5 T 1030
Copper, Cu 0.01000 mg 1 T 1030
Zinc, Zn 0.0500 mg 1 T 1030
Iodine In 1.50 µg 1 - 2 T 1030
Manganese, Mn 0.0120 mg 1 T 1030
Chromium, Cr 9.20 µg 3 - 19.7 12 T 1030
Selenium, Se 0 µg 1 T 1030
Nickel, Ni 10.3 µg 1.3 - 20.3 12 T 1030
Mercury Hg 0 µg 1 T 1030
Cadmium, Cd 0.300 µg 0 0 - 1.5 12 T 1030
Lead, Pb 0.600 µg 0 - 4.6 12 T 1030
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0.1000 g T 1030
Saturated fatty acids g/100g % Source
C8: 0 0.000 0 1835
C10: 0 0.000 0 1835
C12: 0 0.300 0.386 1835
C14: 0 3.004 3.86 1835
C16: 0 18.725 24 1835
C18: 0 6.208 7.97 1835
C20: 0 1.602 2.05 1835
C22: 0 1.602 2.05 1835
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.000 0 1835
C16: 1 n-7 0.100 0.128 1835
C18: 1 n-9 20.327 26.1 1835
C18: 1 trans-n-9 5.407 6.94 1835
C20: 1 n-11 0.901 1.15 1835
C22: 1 n-9 0.000 0 1835
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 9.413 12 1835
C18: 3 n-3 2.503 3.21 1835
C22: 6, n-3 0.000 0 1835
Fatty acids sums g/100g % Source
Other fatty acids 7.710 9.9 1835
Sum saturated 31.442 40.4 1003
Sum monounsaturated 21.329 27.4 1003
Sum polyunsaturated 11.916 15.3 1003
Fatty acids, total 77.805 100 1003
Sum n-3 fatty acids 2.503 3.21 1003
Sum n-6 fatty acids 9.413 12 1003
Trans fatty acids, total 5.407 6.94 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655

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