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Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 54.8 g
Water: 37 g
Protein: 7.9 g
Fat: 0.5 g
Energy content
Carbohydrate: 86 E%
Protein: 12 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,084 kJ (255 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400c0.5 g1%
CarbohydrateMI018154.8 g85%
Dietary fibre400c0 g0%
Protein400c7.9 g12%
Alcohol500 g0%
WaterMI014237 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33154.8 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032537 µg-RE
Vitamin A (RE)MI032273 µg-RE9 %
Beta-carotene400c440 µg
Retinol500 µg
Vitamin D400c0 µg0 %
Vitamin E400c0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400c0.21 mg16 %
Vitamin B2 (riboflavin)400c0.32 mg20 %
Vitamin B3 (niacin)400c1.5 mg
Niacin equivalentsMI04212.8 mg13 %
Vitamin B6 (pyridoxine)400c0.01 mg0 %
Vitamin B9 (folate)400c0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)400c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400c680 mg59 %
Potassium (K)400c7,500 mg220 %
Sodium (Na)400c3,100 mg
Salt (NaCl)MI01207.8 g
Phosphorus (P)400c250 mg39 %
Magnesium (Mg)400c33 mg11 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400c3.3 mg30 %
Copper (Cu)450a1.6 mg177 %
Zinc (Zn)400c0 mg0 %
Selenium (Se)400c0 µg0 %
Iodine (I)3252,200 µg1571 %

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
A0152Vegetable or vegetable product (US CFR)
A0827Vegetable product (EUROFIR)
B1744Kelp
C0150Whole plant or most parts used
E0147Whole, shape achieved by forming
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

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
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, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400c
Swedish National Food Agency. The food database, version 2013.01.10.
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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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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