Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 82 g
Water: 17 g
Carbohydrate: 0.5 g
Protein: 0.5 g
Energy content
Fat: 99 E%
Carbohydrate: 0 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 3,051 kJ (742 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat12782 g99%
CarbohydrateMI01810.5 g0%
Dietary fibre500 g0%
Protein1270.5 g0%
Alcohol500 g0%
WaterMI014217 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.5 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325900 µg-RE120 %
Beta-carotene127425 µg
Retinol120865 µg
Vitamin D12710 µg100 %
Vitamin E1278 mg-ATE66 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1270.02 mg1 %
Vitamin B2 (riboflavin)1270.1 mg6 %
Vitamin B3 (niacin)1270.1 mg
Vitamin B6 (pyridoxine)200 mg0 %
Vitamin B9 (folate)200 µg0 %
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)12751 mg4 %
Potassium (K)12723 mg0 %
Sodium (Na)127400 mg
Salt (NaCl)MI01201 g
Phosphorus (P)12721 mg3 %
Magnesium (Mg)1270 mg0 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1270 mg0 %
Copper (Cu)1270 mg0 %
Zinc (Zn)200 mg0 %
Selenium (Se)200 µg0 %
Iodine (I)32516 µg11 %

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
A0231Margarine (US CFR)
A0807Margarine or lipid of mixed origin (EUROFIR)
B1201Cow
C0195Cream
E0144Semisolid
F0014Fully heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0214Vitamin d added
H0263Vegetable fat or oil added
H0316Vitamin a added
J0131Preserved by chilling
K0003No packing medium used
M0213Box
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
104c
Data from the industry to the Food Composition Table 2011, calculated from industrial recipe.
109b
Data from the industry to the Food Composition Table 2016, analysed value.
120
Product information, information from nutrition labelling/internet sites, 2009/2010.
127
Product information, information from nutrition labelling/internet sites, 2021.
325
University of Oslo (2018). Iodine project 2017-2018.
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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