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Food ID: 1279
Tykmælk Danish
Name
Junket
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 265 kJ 1003
Energy (kcal) 63 kcal 1003
Protein 3.5 g 2.9 - 4.1 60 1236
Protein from Amino Acids 3.1 g 1003
Protein, labeling 3.4 g 2.84 - 4.01 60 1236
Carbohydrate by difference 4.5 g 1003
Available carbohydrates 4.5 g 1003
Available carbohydrate, labelling 3.8 g 1003
Dietary fibre 0.0 g 1655
Fat 3.6 g 3.1 - 4.1 233 1236
Alcohol 0.0 g 1655
Ash 0.8 g 1348
Dry matter 12.4 g 233 1236
Water 87.6 g 233 1236
Added sugar 0.0 g 1655
Nitrogen 0.549 g 0.455 - 0.643 60 1236
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 32.3 RE 1003
Retinol 31.0 µg 1003
beta-Carotene 16.0 µg 1003
Vitamin D 0.1000 µg 1003
Vitamin D3 0.1000 µg 1003
Vitamin E 0.0900 α-TE
alpha-Tocopherol 0.0900 mg 1003
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 0.203 mg 0.179 - 0.223 4 1046
Niacin equivalent 0.865 NE 1003
Niacin 0.0870 mg 0.08 - 0.094 2 1046
Vitamin B6 0.0380 mg 0.034 - 0.041 2 1046
Pantothenic acid 0.250 mg 0.25 0.25 - 0.25 1 T 12
Biotin 1.80 µg 1 T 12
Folate 6.00 µg 6 1803
Vitamin B12 0.180 µg 0.12 - 0.23 2 1046
Vitamin C 0.300 mg 1003
Ascorbic acid 0.300 mg 0.1 - 0.8 20 1235
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 35.5 mg 35.5 34 - 37 2 T 1291
Potassium 153 mg 132 - 178 11 T 1291
Calcium 127 mg 108 - 146 24 1232
Magnesium 12.7 mg 10.8 - 14.6 24 1232
Iron 0.0500 mg 0.05 - 0.056 2 1043
Copper 0.0145 mg 0.0145 0.014 - 0.015 2 T 1291
Zinc 0.540 mg 0.54 0.45 - 0.63 2 T 1291
Manganese 0.00900 mg 4 1348
Chromium 0.0520 µg 0 - 0.221 18 1538
Molybdenum 3.00 µg 1 - 7 4 1348
Selenium 1.30 µg 1006
Phosphorus 95.0 mg 81 - 109 27 1232
Iodine 10.7 µg 11 9 - 13 7 T 6
Nickel 2.00 µg 0.4 - 7 4 1348
Mercury 0.0300 µg 4 1348
Arsenic 0.300 µg 2 1348
Cadmium 0.00200 µg 0 - 0.006 18 1538
Lead 0.0890 µg 0.023 - 0.249 17 1538
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Galactose 0.0600 g 0.01 - 0.12 19 1224
Glucose 0 g 1224
Sum monosaccharides 0.0600 g 1003
Lactose 3.78 g 3.13 - 4.43 19 1224
Maltose 0 g 1655
Sucrose 0 g 1655
Sum disaccharides 3.78 g 1003
Sum sugars 3.84 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Starch 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Organic acids Cont. /100g Unit Median Variation No. Samples Source
L-lactic acid 0.890 g 0.76 - 1.02 18 1224
D-lactic acid 0.0300 g 0.01 - 0.11 18 1224
Lactic acid 0.920 g 0.76 - 1.02 18 1224
Citric acid 0.0200 g 0.01 - 0.06 19 1224
Sum organic acids 0.940 g 1003
Saturated fatty acids g/100g % Source
C4:0 0.122 3.58 1227
C6:0 0.078 2.29 1227
C8:0 0.051 1.49 1227
C10:0 0.112 3.28 1227
C12:0 0.139 4.08 1227
C14:0 0.398 11.6 1227
C16:0 1.069 31.4 1227
C18:0 0.364 10.6 1227
Monounsaturated fatty acids g/100g % Source
C14:1,n-5 0.051 1.49 1227
C16:1,n-7 0.078 2.29 1227
C18:1,n-9 0.798 23.4 1227
C20:1,n-11 0.041 1.2 1227
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.075 2.2 1227
C18:3,n-3 0.027 0.792 1227
Fatty acids sums g/100g % Source
Sum saturated fatty acids 2.332 68.5 1003
Sum monounsaturated fatty acids 0.968 28.4 1003
Sum polyunsaturated fatty acids 0.102 2.99 1003
Sum fatty acids 3.402 100 1003
Sum n-3 fatty acids 0.027 0.792 1003
Sum n-6 fatty acids 0.075 2.2 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 14 mg 233 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 192 350 1003
Leucine 340 620 1003
Lysine 302 550 1003
Methionine 88 160 1003
Cystine 21 38 1003
Phenylalanine 170 310 1003
Tyrosine 165 300 1003
Threonine 143 260 1003
Tryptophan 47 85 1003
Valine 236 430 1003
Arginine 121 220 1003
Histidine 93 170 1003
Alanine 115 210 1003
Aspartic acid 280 510 1003
Glutamic acid 664 1210 1003
Glycine 77 140 1003
Proline 329 600 1003
Serine 192 350 1003
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 0.945
Density 1.0 1 2026

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