Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 85.6 g
Water: 14 g
Dietary fibre: 0.5 g
Protein: 0.2 g
Fat: 0.1 g
Energy content
Carbohydrate: 99 E%
Dietary fibre: 0 E%
Fat: 0 E%
Protein: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,464 kJ (345 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460f0.1 g0%
CarbohydrateMI018185.6 g99%
Dietary fibre460f0.5 g0%
Protein460f0.2 g0%
Alcohol500 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33185.3 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene460f0 µg
Retinol460f0 µg
Vitamin D460f0 µg0 %
Vitamin E460f0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460f0.15 mg11 %
Vitamin B2 (riboflavin)460f0 mg0 %
Vitamin B3 (niacin)460f0.2 mg
Vitamin B6 (pyridoxine)460f0.05 mg2 %
Vitamin B9 (folate)460f2 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460f0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460f25 mg2 %
Potassium (K)460f10 mg0 %
Sodium (Na)460f10 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460f32 mg5 %
Magnesium (Mg)460f3 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460f2.2 mg20 %
Copper (Cu)460f0.08 mg8 %
Zinc (Zn)460f0.4 mg2 %
Selenium (Se)460f8 µg9 %
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
A0275Macaroni or noodle product (US CFR)
A0815Pasta and similar products (EUROFIR)
B1395Mung bean
C0133Seed, skin present, germ present
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460f
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). 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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