Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 72.6 g
Water: 12 g
Protein: 12 g
Fat: 2 g
Dietary fibre: 1 g
Energy content
Carbohydrate: 81 E%
Protein: 13 E%
Fat: 5 E%
Dietary fibre: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,521 kJ (359 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c2 g4%
CarbohydrateMI018172.6 g81%
Dietary fibre450c1 g0%
Protein450c12 g13%
Alcohol500 g0%
WaterMI014212 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33170.9 g
Sugar, totalMI_SUGAR_NO1.7 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03256 µg-RE0 %
Beta-carotene450c23 µg
Retinol450c4 µg
Vitamin D450c0.2 µg2 %
Vitamin E450c0.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.12 mg9 %
Vitamin B2 (riboflavin)450c0.02 mg1 %
Vitamin B3 (niacin)450c3.3 mg
Vitamin B6 (pyridoxine)450c0.15 mg8 %
Vitamin B9 (folate)450c19 µg5 %
Vitamin B12 (cobalamin)60a0 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c73 mg6 %
Potassium (K)450c378 mg11 %
Sodium (Na)122240 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)450c187 mg29 %
Magnesium (Mg)450c49 mg16 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c2.7 mg24 %
Copper (Cu)450c0.2 mg22 %
Zinc (Zn)450c1.3 mg9 %
Selenium (Se)450c16 µg18 %
Iodine (I)3256 µg4 %

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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0186Egg added
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

10
Missing value, content not known.
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
122
Product information, information from nutrition labelling/internet sites, 2015.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
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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