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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
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 3030 kJ 1003
Energy (kcal) 737 kcal 1003
Dietary fibre 0.0 g 1655
Fat 81.9 g 80.7 - 83.3 42 1835
Alcohol 0.0 g 1655
Water 100.0 g
Added sugar 0.0 g 1655
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0 mg 1003
Niacin equivalent 0 NE 1003
Vitamin C 0 mg 1003
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum monosaccharides 0 g 1003
Sum disaccharides 0 g 1003
Sum sugars 0 g 1003
Added Sugar 0.1 g 1 2133
Free Sugars 0.1 g 1 2133
Sum sugar alcohols 0 g 1003
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Sum organic acids 0 g 1003
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
C20:1,n-11 0.901 1.15 1835
C22:1,n-9 0.000 0 1835
C18:1,trans 5.407 6.94 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 fatty acids 31.442 40.4 1003
Sum monounsaturated fatty acids 21.329 27.4 1003
Sum polyunsaturated fatty acids 11.916 15.3 1003
Sum trans fatty acids 5.407 6.94 1003
Sum fatty acids 77.805 100 1003
Sum n-3 fatty acids 2.503 3.21 1003
Sum n-6 fatty acids 9.413 12 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Sum biogenic amines 0 mg 1003
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.38
Fatty acid conversion factor 0.950

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby