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Cream, cultured, 9 % fat

	Energy Distribution % of total food energy
	Protein, total	11.3 %
	Fat, total	73.1 %
	Carbohydrate, total	15.6 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	459	kJ
Protein, total	3.1	g
total-N	0.5	g
Fat, total	9	g
saturated fatty acids	5.8	g
monounsaturated fatty acids	2.4	g
polyunsaturated fatty acids	0.3	g
Carbohydrate, total	4.3	g
carbohydrate, available	4.3	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.6	g
Moisture	83	g

Vitamins
Vitamin A	79.8	RE
retinol	76.5	μg
ß-carotene	39.6	μg
Vitamin D	0.144	μg
D3 cholecalciferol	0.144	μg
Vitamin E	0.23	aTE
alpha-tocopherol	0.23	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.04	mg
Vitamin B2, riboflavin	0.17	mg
Niacin equivalents	0.647	NE
niacin	0.08	mg
tryptophan	0.567	mg
Vitamin B6	0.04	mg
Pantothenic Acid	0.3	mg
Biotin	1.4	μg
Folates	13	μg
Vitamin B12	0.25	μg
Vitamin C	0.9	mg

Minerals
Sodium, Na	40	mg
Potassium, K	140	mg
Calcium, Ca	105	mg
Magnesium, Mg	10	mg
Phosphorus, P	80	mg
Iron, Fe	0.04	mg
Copper, Cu	0.007	mg
Zinc, Zn	0.34	mg
Iodine, I	10.6	μg
Manganese, Mn	0.007	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.3	μg
Nickel, Ni	1	μg

Carbohydrates
Fructose	0	g
Glucose	0.28	g
Lactose	2.83	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.11	g
Starch	0	g

Lipids
C 4:0	0.306	g
C 6:0	0.196	g
C 8:0	0.128	g
C 10:0	0.281	g
C 12:0	0.349	g
C 14:0	0.995	g
C 16:0	2.66	g
C 18:0	0.91	g
C 14:1	0.128	g
C 16:1	0.196	g
C 18:1, n-9	2	g
C 20:1, n-11	0.102	g
C 18:2, n-6	0.187	g
C 18:3, n-3	0.068	g

Sums lipids
Sum saturated	5.83	g
Sum monounsaturated	2.43	g
Sum polyunsaturated	0.255	g
Sum n-3 fatty acids	0.068	g
Sum n-6 fatty acids	0.187	g
Trans fatty acids	0.391	g

Cholesterol
Cholesterol	30	mg

Amino acids
Isoleucin	170	mg
Leucine	290	mg
Lysine	250	mg
Methionine	68	mg
Cystine	25	mg
Phenylalanine	150	mg
Tyrosine	130	mg
Threonine	100	mg
Tryptophan	34	mg
Valine	200	mg
Arginine	110	mg
Histidine	78	mg
Alanine	97	mg
Aspartic acid	230	mg
Glutamic acid	490	mg
Glycine	73	mg
Proline	240	mg
Serine	170	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0752