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Cream, cultured, 9 % fat

	Energy Distribution % of total food energy
	Protein, total	12.5 %
	Fat, total	73.9 %
	Carbohydrate, total	13.6 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	454	kJ
Protein, total	3.4	g
total-N	0.5	g
Fat, total	9	g
saturated fatty acids	5.9	g
monounsaturated fatty acids	2.4	g
polyunsaturated fatty acids	0.3	g
Carbohydrate, total	3.7	g
carbohydrate, available	3.7	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.7	g
Moisture	83	g

Vitamins
Vitamin A	79	RE
retinol	75.6	μg
ß-carotene	39.9	μg
Vitamin D	0.144	μg
D3 cholecalciferol	0.144	μg
Vitamin E	0.231	aTE
alpha-tocopherol	0.231	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.039	mg
Vitamin B2, riboflavin	0.176	mg
Niacin equivalents	0.825	NE
niacin	0.085	mg
tryptophan	0.74	mg
Vitamin B6	0.036	mg
Pantothenic Acid	0.306	mg
Biotin	2.74	μg
Folates	17	μg
Vitamin B12	0.232	μg
Vitamin C	0.163	mg

Minerals
Sodium, Na	45	mg
Potassium, K	136	mg
Calcium, Ca	122	mg
Magnesium, Mg	11.1	mg
Phosphorus, P	90.6	mg
Iron, Fe	0.057	mg
Copper, Cu	0.009	mg
Zinc, Zn	0.422	mg
Iodine, I	19.3	μg
Manganese, Mn	0.009	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.63	μg
Nickel, Ni	0.636	μg

Carbohydrates
Fructose	0	g
Glucose	0.102	g
Lactose	2.61	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.53	g
Starch	0	g

Lipids
C 4:0	0.308	g
C 6:0	0.197	g
C 8:0	0.128	g
C 10:0	0.282	g
C 12:0	0.35	g
C 14:0	1	g
C 16:0	2.67	g
C 18:0	0.914	g
C 14:1	0.128	g
C 16:1	0.197	g
C 18:1, n-9	2.01	g
C 20:1, n-11	0.103	g
C 18:2, n-6	0.188	g
C 18:3, n-3	0.068	g

Sums lipids
Sum saturated	5.85	g
Sum monounsaturated	2.44	g
Sum polyunsaturated	0.256	g
Sum n-3 fatty acids	0.068	g
Sum n-6 fatty acids	0.188	g
Trans fatty acids	0.394	g

Cholesterol
Cholesterol	31.1	mg

Amino acids
Isoleucin	180	mg
Leucine	320	mg
Lysine	300	mg
Methionine	81	mg
Cystine	24	mg
Phenylalanine	160	mg
Tyrosine	150	mg
Threonine	140	mg
Tryptophan	44	mg
Valine	230	mg
Arginine	120	mg
Histidine	91	mg
Alanine	110	mg
Aspartic acid	290	mg
Glutamic acid	650	mg
Glycine	75	mg
Proline	310	mg
Serine	190	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1556