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FCDB ID 0128

Butter

Máslo

Butter

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 3095 kJ
Energy 753 kcal
Fat, total (total lipid) 83.0 g
  Fatty acids, saturated 50.67 g
Carbohydrate, available 0.8 g
  Sugars, total 0.8 g
Protein, total 0.6 g
Salt 0.02 g

Description of this food by LanguaL codes

A0148 A0452 A0627 A0728 A0773 A0809 A1028 A1259 A1271 B1201 C0179 E0119 F0018 G0003 H0001 J0131 J0151 K0003 M0173 N0039 P0024

Description of this food by FoodEX2

A039C

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 3095 00012
Energy ENERC kcal 753 00012
Protein, total [NCF:6.25] PROT g 0.6 00012
   Nitrogen, total NT g 0.1 00070
Fat, total (total lipid) [FACF:0.945] FAT g 83.0 00070
Carbohydrate, total CHOT g 0.8 00012
   Carbohydrate, available CHO g 0.8 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 15.3 00070
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.1 00070
Vitamins        
Vitamin B1, thiamin THIA mg 0.01 00036
Vitamin B2, riboflavin RIBF mg 0.04 00036
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00036
Vitamin A VITA RE 767 00012
   Retinol RETOL μg 706 00012
   beta-carotene CARTB μg 365 00012
Vitamin D VITD μg 0.73 00012
Vitamin E VITE ATE 2.12 00012
   alpha - tocopherol TOCPHA mg 2.12 00012
Minerals        
Sodium NA mg 7 00070
Magnesium MG mg 2 00034
Phosphorus P mg 21 00034
Potassium K mg 20 00034
Calcium CA mg 22 00034
Iron FE mg 0 00034
Copper CU mg 0.01 00034
Zinc ZN mg 0 00034
Selenium SE μg
Iodine ID μg 2.3 00034
Salt NACL g 0.02 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.8 00012
   Fructose FRUS g 0 00000
   Glucose GLUS g 0 00000
   Lactose LACS g 0.8 00034
   Maltose MALS g 0 00000
   Saccharose SUCS g 0 00000
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 50.67 00012
   C 4:0 F4:0 g 0 00070
   C 6:0 F6:0 g 1.44 00070
   C 8:0 F8:0 g 0.95 00070
   C 10:0 F10:0 g 2.33 00070
   C 12:0 F12:0 g 2.91 00070
   C 13:0 F13:0 g 0 00070
   C 14:0 F14:0 g 9.43 00070
   C 15:0 F15:0 g 0 00070
   C 16:0 F16:0 g 25.96 00070
   C 17:0 F17:0 g 0 00070
   C 18:0 F18:0 g 7.65 00070
   C 20:0 F20:0 g 0 00070
   C 22:0 F22:0 g 0 00070
Fatty acids, monounsaturated FAMS g 19.57 00012
   C 14:1 F14:1CN5 g 0 00070
   C 16:1 F16:1CN7 g 1.44 00070
   C 17:1 F17:1 g 0 00070
   C 18:1, n-9 F18:1CN9 g 18.13 00070
   C 20:1, n-11 F20:1CN11 g 0 00070
   C 22:1, n-9 F22:1CN9 g 0 00070
Fatty acids, polyunsaturated FAPU g 1.59 00012
n-6 fatty acids FACN6 g 1.20 00012
   C 18:2, n-6 F18:2CN6 g 1.20 00070
   C 18:3, n-6 F18:3CN6 g 0 00070
   C 20:4, n-6 F20:4CN6 g 0 00070
n-3 fatty acids FACN3 g 0.39 00012
   C 18:3, n-3 F18:3CN3 g 0.39 00070
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00070
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00070
Fatty acids, trans- FATRN g 2.48 00012
   C 18:1, n-9 trans F18:1TN9 g 2.48 00056
   C 18:2, n-6 trans F18:2 TTN6 g 0 00070
Cholesterol CHORL mg 274 00012
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0128 Butter
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MILK OR MILK PRODUCT (US CFR) [A0148]
DAIRY PRODUCTS (CIAA) [A0452]
FATS AND OILS, AND FAT EMULSIONS (TYPE WATER-IN-OIL) (CCFAC) [A0627]
05 FATS AND OILS (EUROCODE2) [A0728]
086 MILK FATS (FM) (CCPR) [A0773]
BUTTER (EUROFIR) [A0809]
10000168 - BUTTER/BUTTER SUBSTITUTES (PERISHABLE) (GS1 GPC) [A1028]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] BUTTER [C0179]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
F. EXTENT OF HEAT TREATMENT [F0011] PARTIALLY HEAT-TREATED [F0018]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
J. PRESERVATION METHOD [J0107] PRESERVED BY CHILLING [J0131]
INGREDIENT PRESERVED BY HEAT TREATMENT [J0151]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PAPER WRAPPER [M0173]
N. FOOD CONTACT SURFACE [N0010] PAPER OR PAPERBOARD [N0043]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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