Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 78.9 g
Water: 21 g
Protein: 0.3 g
Energy content
Carbohydrate: 100 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,346 kJ (317 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat500 g0%
CarbohydrateMI018178.9 g99%
Dietary fibre500 g0%
Protein104a0.3 g0%
Alcohol500 g0%
WaterMI014221 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO78.9 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E500 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460b0 mg0 %
Vitamin B2 (riboflavin)460b0.04 mg2 %
Vitamin B3 (niacin)460b0.1 mg
Vitamin B6 (pyridoxine)460b0.02 mg1 %
Vitamin B9 (folate)460b2 µg0 %
Vitamin B12 (cobalamin)460b0 µg0 %
Vitamin C (askorbic acid)460b1 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460b6 mg0 %
Potassium (K)460b52 mg1 %
Sodium (Na)460b4 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460b4 mg0 %
Magnesium (Mg)460b2 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b0.4 mg3 %
Copper (Cu)460b0.04 mg4 %
Zinc (Zn)460b0.2 mg1 %
Selenium (Se)200 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
A0118Nutritive sweetener (US CFR)
A0836Sugar, honey or syrup (EUROFIR)
B1347Plant used as food source
C0188Honey
E0001Physical state, shape or form not known
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0194Can, bottle or jar
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
104a
Data from the industry to the Food Composition Table 2011, unspecified.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
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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