Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 91 g
Carbohydrate: 7.6 g
Protein: 0.8 g
Dietary fibre: 0.5 g
Fat: 0.1 g
Energy content
Carbohydrate: 86 E%
Protein: 9 E%
Dietary fibre: 3 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 151 kJ (36 kcal)
  • Edible part: 46 %

NutrientSourceQuantityEnergi%
Fat420a0.1 g2%
CarbohydrateMI01817.6 g85%
Dietary fibre420a0.5 g2%
Protein420a0.8 g9%
Alcohol500 g0%
WaterMI014291 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO7.6 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032510 µg-RE1 %
Beta-carotene450a116 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E450a0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.05 mg3 %
Vitamin B2 (riboflavin)450a0.01 mg0 %
Vitamin B3 (niacin)450a0.1 mg
Vitamin B6 (pyridoxine)450a0.14 mg7 %
Vitamin B9 (folate)450a2 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a8 mg7 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a7 mg0 %
Potassium (K)450a100 mg2 %
Sodium (Na)450a2 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a9 mg1 %
Magnesium (Mg)450a8 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.3 mg2 %
Copper (Cu)450a0.03 mg3 %
Zinc (Zn)450a0.2 mg1 %
Selenium (Se)60a0 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
A0143Fruit or fruit product (US CFR)
A0833Fruit or fruit product (EUROFIR)
B1391Watermelon
C0229Fruit, peel removed, core, pit or seed removed
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
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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