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Vegetable fat spread 70%, becel gold, 20 ug vitamin d - calories

g
portions (6g)
dl
tsp

100 g: 623,09 kcal

Below the composition of the food (Vegetable fat spread 70%, becel gold, 20 ug vitamin d - weight 100 g) by energy source, energy / calories and protein, carbohydrate, fat, sugar and salt. See also the exact composition of the food.

Energy623,09 kcal
2607,00 kJ
% of energy
Fat70,00 g100 %
Carbohydrate0,50 g0 %
Protein0,50 g0 %
Sugar0,50 g
Saturated fat17,21 g
Salt1019,20 mg
All nutrition factorsAmount
alcohol0,00 g
calcium15,28 mg
carbohydrate, available0,50 g
carotenoids, total1,50 ug
cholesterol (gc)0,00 mg
energy,calculated2607,00 kJ
fat, total70,00 g
fatty acid 18:3 n-3 (alpha-linolenic acid)6214,00 mg
fatty acid 20:5 n-3 (epa)0,00 mg
fatty acid 22:6 n-3 (dha)0,00 mg
fatty acids, total66,47 g
fatty acids, total monounsaturated cis17,21 g
fatty acids, total n-3 polyunsaturated6,21 g
fatty acids, total n-6 polyunsaturated25,81 g
fatty acids, total polyunsaturated32,05 g
fatty acids, total saturated17,21 g
fatty acids, total trans0,01 g
fibre, total0,00 g
fibre, water-insoluble0,00 g
folate, total0,60 ug
fructose0,00 g
galactose0,00 g
glucose0,00 g
iodide (iodine)1,41 ug
iron, total0,09 mg
lactose0,50 g
magnesium2,50 mg
maltose0,00 g
niacin equivalents, total0,08 mg
niacin, preformed (nicotinic acid + nicotinamide)0,01 mg
organic acids, total0,02 g
phosphorus9,70 mg
polysaccharides, non-cellulosic, water-soluble0,00 g
potassium16,37 mg
protein, total0,50 g
riboflavine0,02 mg
salt1019,20 mg
selenium, total0,30 ug
sodium400,00 mg
starch, total0,00 g
sterols, total131,28 mg
sucrose0,00 g
sugar alcohols0,00 g
sugars, total0,50 g
thiamin (vitamin b1)0,00 mg
tryptophan4,40 mg
vitamers pyridoxine (hydrochloride)0,01 mg
vitamin a retinol activity equivalents800,00 ug
vitamin b-12 (cobalamin)0,00 ug
vitamin c (ascorbic acid)0,10 mg
vitamin d20,00 ug
vitamin e alphatocopherol23,41 mg
vitamin k, total6,36 ug
zinc0,05 mg
The food source is the Fineli database of the Finnish Institute of Health and Welfare. Please note that there may be errors in the information and you should make interpretations and conclusions at your own risk. People with special diets should talk about changing their diet with a doctor in charge.