Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 82.2 g
Water: 10 g
Protein: 6 g
Dietary fibre: 2 g
Fat: 0.6 g
Energy content
Carbohydrate: 91 E%
Protein: 7 E%
Fat: 1 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,532 kJ (361 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460h0.6 g1%
CarbohydrateMI018182.2 g90%
Dietary fibre460h2 g1%
Protein460h6 g6%
Alcohol500 g0%
WaterMI014210 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33181.6 g
Sugar, totalMI_SUGAR_NO0.6 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene460h0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460h0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460h0.03 mg2 %
Vitamin B2 (riboflavin)460h0.02 mg1 %
Vitamin B3 (niacin)460h0.2 mg
Vitamin B6 (pyridoxine)460h0.02 mg1 %
Vitamin B9 (folate)460h3 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460h0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460h18 mg1 %
Potassium (K)460h30 mg0 %
Sodium (Na)460h182 mg
Salt (NaCl)MI01200.5 g
Phosphorus (P)460h153 mg23 %
Magnesium (Mg)460h12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460h0.7 mg6 %
Copper (Cu)460h0.08 mg8 %
Zinc (Zn)460h0.7 mg5 %
Selenium (Se)460h15 µg17 %
Iodine (I)3253 µg2 %

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)
B1322Rice
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
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.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
460h
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov/
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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