Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 99 g
Carbohydrate: 0.4 g
Protein: 0.4 g
Energy content
Protein: 50 E%
Carbohydrate: 50 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 14 kJ (3 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat104d0 g0%
CarbohydrateMI01810.4 g50%
Dietary fibre104a0 g0%
Protein104a0.4 g50%
Alcohol500 g0%
WaterMI014299 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.4 g
Sugar, added3310 g
Sugar, free3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene300 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)300.03 mg2 %
Vitamin B2 (riboflavin)104d0.6 mg37 %
Vitamin B3 (niacin)104d8 mg
Niacin equivalentsMI04218.1 mg39 %
Vitamin B6 (pyridoxine)104d0.3 mg16 %
Vitamin B9 (folate)300 µg0 %
Vitamin B12 (cobalamin)104d1.5 µg37 %
Vitamin C (askorbic acid)300 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)3013 mg1 %
Potassium (K)303 mg0 %
Sodium (Na)104a0 mg
Salt (NaCl)MI01200 g
Phosphorus (P)300 mg0 %
Magnesium (Mg)303 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)300 mg0 %
Copper (Cu)300.01 mg1 %
Zinc (Zn)300 mg0 %
Selenium (Se)300 µg0 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0241Soft drink (US CFR)
A0843Soft drink (EUROFIR)
B1217Water
C0005Part of plant or animal not applicable
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0108Nonnutritive sweetener added
H0175Carbonated
H0210Amino acid added
H0216Vitamin b added
J0001Preservation method not known
K0003No packing medium used
M0151Metal container
M0204Can
N0001Food contact surface not known
P0024Human consumer, no age specification
P0056Sugars free food
Z0112Food industry prepared

Sources

10
Missing value, content not known.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
104a
Data from the industry to the Food Composition Table 2011, unspecified.
104d
Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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