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Food ID: 1309
Dressing, creme fraiche Danish
Name
Salad dressing, soured fresh cream
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.956
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1733 kJ 1003
Energy, kcal 420 kcal 1003
total N 0.248 g 0.181 - 0.374 4 1809
Protein, total 1.6 g 1.13 - 2.33 4 1809
Protein labeling 1.6 g 1.13 - 2.33 4 1809
Carbohydrate by difference 9.7 g 1003
Carbohydrates, available 9.7 g 1003
Carbohydrate, declaration 9.7 g 1003
Dietary fiber 0.0 g 1865
Fat, total 41.7 g 40.8 29.9 - 55.3 4 1809
Alcohol 0.0 g 1655
Ash 2.0 g 2.1 1.8 - 2.2 4 1809
Dry matter 54.9 g 43 - 66.5 4 1809
Water 45.1 g 33.5 - 57 4 1809
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 17.5 RE 1003
Retinol 17.5 µg 11 - 23.9 2 1809
Vitamin E 3.77 α-TE
alpha-tocopherol 3.77 mg 3.7 - 3.83 2 1809
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 688 mg 700 660 - 720 4 1809
Potassium, K 101 mg 103 43.2 - 156 4 1809
Calcium, Ca 43.0 mg 36 29 - 72 4 1809
Magnesium, Mg 6.10 mg 5.8 4.2 - 8.6 4 1809
Iron, Fe 0.190 mg 0.16 0.1 - 0.35 4 1809
Zinc, Zn 0.240 mg 0.23 0.18 - 0.32 4 1809
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 1.50 g 1 - 2 2 1809
Glucose 1.50 g 1.5 1.1 - 1.8 2 1809
Monosaccharides, total 3.00 g 1003
Lactose 1.40 g 1.4 0.7 - 2 2 1809
Maltose 0 g 2 1809
Sucrose 2.60 g 2.6 0.4 - 4.8 2 1809
Disaccharides total 4.00 g 1003
Raffinose 0 g 2 1809
Sugars, total 7.00 g 1003
Saturated fatty acids g/100g % Source
C10: 0 0.031 0.0769 1809
C12: 0 0.133 0.332 1809
C14: 0 0.346 0.867 1809
C16: 0 4.784 11.9 1809
C18: 0 1.877 4.7 1809
C20: 0 0.205 0.513 1809
C22: 0 0.144 0.359 1809
C24: 0 0.051 0.126 1809
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.044 0.11 1809
C16: 1 n-7 0.091 0.228 1809
C18: 1 n-9 9.207 23 1809
C18: 1 n-7 0.517 1.29 1809
C20: 1 n-11 0.143 0.357 1809
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 20.128 50.4 1809
C18: 3 n-3 2.166 5.43 1809
Fatty acids sums g/100g % Source
Sum saturated 7.569 18.9 1003
Sum monounsaturated 10.002 25 1003
Sum polyunsaturated 22.294 55.9 1003
Fatty acids, total 39.865 100 1003
Sum n-3 fatty acids 2.166 5.43 1003
Sum n-6 fatty acids 20.128 50.4 1003

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby