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FCDB ID 0438

Whey butter

Máslo syrovátkové

Whey butter

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 2930 kJ
Energy 712 kcal
Fat, total (total lipid) 78.9 g
  Fatty acids, saturated 51.60 g
Carbohydrate, available 0.5 g
  Sugars, total 0.4 g
Protein, total 0 g
Salt 0.01 g

Description of this food by LanguaL codes

A0148 A0452 A0626 A0719 A0724 A0775 A0781 A1045 A1259 A1271 B1201 C0244 E0144 F0001 G0003 H0001 J0001 K0003 M0172 N0036 P0024

Description of this food by FoodEX2

A039C#F04.A0EZB

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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 2930 00012
Energy ENERC kcal 712 00012
Protein, total [NCF:6.38] PROT g 0 00012
   Nitrogen, total NT g 0 00064
Fat, total (total lipid) [FACF:0.945] FAT g 78.9 00064
Carbohydrate, total CHOT g 0.5 00012
   Carbohydrate, available CHO g 0.5 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 20.6 00064
Ethanol ALC g
Ash (minerals) ASH g 0.1 00064
Vitamins        
Vitamin B1, thiamin THIA mg
Vitamin B2, riboflavin RIBF mg
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
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 4 00064
Magnesium MG mg
Phosphorus P mg
Potassium K mg
Calcium CA mg
Iron FE mg
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.01 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.4 00012
   Fructose FRUS g 0 00064
   Glucose GLUS g 0 00064
   Lactose LACS g 0.4 00064
   Maltose MALS g 0 00064
   Saccharose SUCS g 0 00064
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 51.60 00012
   C 4:0 F4:0 g 1.10 00064
   C 6:0 F6:0 g 0.94 00064
   C 8:0 F8:0 g 0.72 00064
   C 10:0 F10:0 g 1.96 00064
   C 12:0 F12:0 g 2.59 00064
   C 13:0 F13:0 g 0.16 00064
   C 14:0 F14:0 g 8.87 00064
   C 15:0 F15:0 g 1.02 00064
   C 16:0 F16:0 g 25.9 00064
   C 17:0 F17:0 g 0.58 00064
   C 18:0 F18:0 g 7.37 00064
   C 20:0 F20:0 g 0.11 00064
   C 22:0 F22:0 g 0 00064
Fatty acids, monounsaturated FAMS g 19.47 00012
   C 14:1 F14:1CN5 g 0.77 00064
   C 16:1 F16:1CN7 g 1.63 00064
   C 17:1 F17:1 g 0 00064
   C 18:1, n-9 F18:1CN9 g 17.00 00064
   C 20:1, n-11 F20:1CN11 g 0.09 00064
   C 22:1, n-9 F22:1CN9 g 0 00064
Fatty acids, polyunsaturated FAPU g 2.17 00012
n-6 fatty acids FACN6 g 1.70 00012
   C 18:2, n-6 F18:2CN6 g 1.55 00064
   C 18:3, n-6 F18:3CN6 g 0 00064
   C 20:4, n-6 F20:4CN6 g 0.11 00064
n-3 fatty acids FACN3 g 0.38 00012
   C 18:3, n-3 F18:3CN3 g 0.42 00064
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00064
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00064
Fatty acids, trans- FATRN g 1.42 00012
   C 18:1, n-9 trans F18:1TN9 g 1.36 00064
   C 18:2, n-6 trans F18:2 TTN6 g 0 00064
Cholesterol CHORL mg
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:

0438 Whey butter
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MILK OR MILK PRODUCT (US CFR) [A0148]
DAIRY PRODUCTS (CIAA) [A0452]
DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) [A0626]
29 MILK (EFG) [A0719]
01 MILK AND MILK PRODUCTS (EUROCODE2) [A0724]
090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR)
PROCESSED MILK (EUROFIR) [A0781]
10000026 - MILK/MILK SUBSTITUTES (SHELF STABLE) (GS1 GPC) [A1045]
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] WHEY [C0244]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID [E0144]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC CONTAINER [M0172]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
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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