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Food ID: 146
Creme fraiche 50 % Danish
Name
Cream, cultured, 50 % fat
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.38
Fatty acid conversion factor (FCF) 0.945
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1916 kJ 1003
Energy, kcal 466 kcal 1003
total N 0.298 g 1001
Protein, total 1.9 g 1001
Protein labeling 1.9 g 1001
Carbohydrate by difference 2.0 g 1003
Carbohydrates, available 2.0 g 1003
Carbohydrate, declaration 2.4 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 50.0 g 1001
Alcohol 0.0 g 1655
Ash 0.5 g 1001
Dry matter 54.4 g 1001
Water 45.6 g 1001
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 443 RE 1003
Retinol 425 µg 1003
beta-carotene 220 µg 1003
Vitamin D 0.470 µg 1003
D3 cholecalciferol 0.470 µg 1003
Vitamin E 1.27 α-TE
alpha-tocopherol 1.27 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0150 mg 0.014 - 0.016 2 1046
Vitamin B2, Riboflavin 0.118 mg 0.113 - 0.122 2 1046
Niacin 0.390 NE 1003
niacin 0.0420 mg 1 1046
Vitamin B6 0.0210 mg 1 1046
Pantothenic 0.300 mg T 671
Biotin 1.40 µg T 671
Folate 10.00 µg 6 T 671
B12 0.160 µg 1 1046
C Vitamin 0.1000 mg 1003
L-ascorbic acid 0.1000 mg 0.1 - 0.3 24 T 671
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 22.0 mg 22 21 - 23 2 T 1181
Potassium, K 90.5 mg 90.5 88 - 93 2 T 1181
Calcium, Ca 50.0 mg 50 - 50 2 1046
Magnesium, Mg 6.96 mg 5.3 - 8.7 20 T 1181
Phosphorus, P 59.1 mg 38 - 80 20 T 1181
Iron, Fe 0.0602 mg 0.032 - 0.081 6 T 1181
Copper, Cu 0.0125 mg 0.0125 0 - 0.025 2 T 1181
Zinc, Zn 0.230 mg 0.23 0.2 - 0.26 2 T 1181
Iodine In 10.1 µg 1 - 21.7 30 T 1174
Chromium, Cr 0.0520 µg 0 - 0.221 18 1538
Selenium, Se 1.30 µg 1006
Cadmium, Cd 0.00200 µg 0 - 0.006 18 1538
Lead, Pb 0.0890 µg 0.023 - 0.249 17 1538
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.01000 mg 0 - 0.025 1488
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Lactose 2.40 g 1003
Disaccharides total 2.40 g 1003
Sugars, total 2.40 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 1.699 3.59 1227
C6: 0 1.089 2.3 1227
C8: 0 0.710 1.5 1227
C10: 0 1.559 3.29 1227
C12: 0 1.939 4.1 1227
C14: 0 5.526 11.6 1227
C16: 0 14.791 31.3 1227
C18: 0 5.057 10.7 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.710 1.5 1227
C16: 1 n-7 1.089 2.3 1227
C18: 1 n-9 11.093 23.4 1227
C20: 1 n-11 0.570 1.2 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 1.039 2.19 1227
C18: 3 n-3 0.380 0.803 1227
Fatty acids sums g/100g % Source
Sum saturated 32.369 68.5 1003
Sum monounsaturated 13.461 28.4 1003
Sum polyunsaturated 1.419 3 1003
Fatty acids, total 47.250 100 1003
Sum n-3 fatty acids 0.380 0.803 1003
Sum n-6 fatty acids 1.039 2.19 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 164 mg 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 101 340 1059
Leucine 176 590 1059
Lysine 155 520 1059
Methionine 42 140 1059
Cystine 15 51 1059
Phenylalanine 89 300 1059
Tyrosine 80 270 1059
Threonine 63 210 1059
Tryptophan 21 70 1059
Valin 122 410 1059
Arginine 69 230 1059
Histidine 48 160 1059
Alanine 60 200 1059
Aspartic acid 143 480 1059
Glutamic acid 301 1010 1059
Glycine 45 150 1059
Proline 146 490 1059
Serin 101 340 1059

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