| Composition | gram |
|---|---|
| Fat | 1.9 |
| Carbohydrate | 57.9 |
| Protein | 8.0 |
| Dietary fibre | 2.0 |
| Alcohol | 0.0 |
| Water | 30.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 6 |
| Carbohydrate | 82 |
| Protein | 11 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 5 E% | ||
| Carbohydrate | 81 E% | ||
| Dietary fibre | 1 E% | ||
| Protein | 11 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 6 % | ||
| Sodium (Na) | |||
| Potassium (K) | 3 % | ||
| Magnesium (Mg) | 7 % | ||
| Phosphorus (P) | 16 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 13 % | ||
| Zinc (Zn) | 5 % | ||
| Selenium (Se) | 10 % | ||
| Copper (Cu) | 0 % | ||
| Iodine (I) | 0 % |
Food ID: 10.132
| LanguaL | Classification |
|---|---|
| A0106 | Prepared grain or starch product (US CFR) |
| A0812 | Grain or grain product (EUROFIR) |
| B1312 | Wheat |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0147 | Whole, shape achieved by forming |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0148 | Water added |
| H0173 | Salted |
| H0263 | Vegetable fat or oil added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2016.02.17.
Swedish National Food Agency. The food database, version 2022.05.24. Online version, soknaringsinnehall.livsmedelsverket.se
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Swedish National Food Agency. The food database, version 2016.02.17.
Swedish National Food Agency. The food database, version 2022.05.24. Online version, soknaringsinnehall.livsmedelsverket.se
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method indicator | Other method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Weighted |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Other acquisition type |
| Method type | Imputed/estimated, generic |
| Method indicator | Other method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |