BNI™ 225.00sf: ('Pure saturated fat' referent)

BNI™ 225.00sf: 'Pure saturated fat' referent, BNI, n/a, 2011.

This is the 'pure' referent for saturated fat, a hypothetical BNI value for 100g of saturated fat only. For the real-food saturated fat referent, see BNI 198.00sf, coconut oil.


Nutrition information (100g)
Actual g Actual Kcal Actual % Ideal % Ideal Kcal Ideal g
Protein 0.0 0.0 0.0 20.0 180.0 45.0
Carbohydrate 0.0 0.0 0.0 55.0 495.0 123.8
Sugars 0.0 0.0 0.0 < 10.0 < 90.0 < 22.5
Fat 100.0 900.0 100.0 25.0 225.0 25.0
Saturated fat 100.0 900.0 100.0 < 10.0 < 90.0 < 10.0
Fibre 0.0 - 0.0 45.0 - 13.5
Sodium 0.000 - 0.0 < 45.0 - < 0.900
Misc 0.0 - - - - -108.2
Total 100.0 900.0 100.0 100.0 900.0 100.0
kJul - 3765.6 - - 3765.6 -
Nutritional balance (100g)
x (bad) Extremely low in protein
x (bad) Extremely low in carbohydrate
(good) Extremely low in sugars
x (bad) Extremely high in fat
x (bad) Extremely high in saturated fat
x (bad) Extremely low in fibre
(good) Extremely low in sodium
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ideal % = grey cells; actual % = asterisk (*)

Author

Jose D PEREZGONZALEZ (2011). Massey University, New Zealand (JDPerezgonzalezJDPerezgonzalez).


Disclaimer: Nutrition information is based on data provided on a product's nutrition information label or collected from a database (such as USDA). These data may only be averages, or may be incomplete. The BNI™ rating is based on an analysis of macronutrients and sodium and does not consider other nutrients that may be important. The BNI™ rating is also based on average reference intakes (Ideal values) which may vary from the recommended intakes for your country. Ideal values are for adults, and are based on a 2,000 kcal diet. Nutrition results are for research purposes, and should be considered editorial opinions given without warranty, and are not intended to replace the advice of a dietitian or health-care professional. BNI™, the Balanced Nutrition Index™, INE™ and el Índice de Nutrición Equilibrada™ are trademarks, and the associated formula and ratings are copyrighted material and may not be used for commercial purposes.


© Jose D. Pérezgonzález. All rights reserved.