Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 91 g
Carbohydrate: 7.2 g
Dietary fibre: 1 g
Protein: 0.8 g
Fat: 0.2 g
Energy content
Carbohydrate: 81 E%
Protein: 9 E%
Dietary fibre: 5 E%
Fat: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 153 kJ (36 kcal)
  • Edible part: 78 %

NutrientSourceQuantityEnergi%
Fat6130.2 g4%
CarbohydrateMI01817.2 g80%
Dietary fibre6131 g5%
Protein6130.8 g8%
Alcohol500 g0%
WaterMI014291 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO7.2 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03255 µg-RE0 %
Beta-carotene450d55 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E6130.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)6130.22 mg16 %
Vitamin B2 (riboflavin)6130.03 mg1 %
Vitamin B3 (niacin)6130.5 mg
Vitamin B6 (pyridoxine)6130.05 mg2 %
Vitamin B9 (folate)61333 µg10 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)61352 mg49 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)61324 mg2 %
Potassium (K)613122 mg3 %
Sodium (Na)6131 mg
Salt (NaCl)MI01200 g
Phosphorus (P)61316 mg2 %
Magnesium (Mg)6138 mg2 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)6130.1 mg0 %
Copper (Cu)6130.03 mg3 %
Zinc (Zn)6130 mg0 %
Selenium (Se)6130 µg0 %
Iodine (I)6131 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)
B1339Orange
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.
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
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450d
Food Databanks National Capability (2021). Food Databanks National Capability (FDNC) extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset. Online version, quadram.ac.uk
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
613
Department of Health. Nutrient analysis of fruit and vegetables. Summary report. Department of Health, London, 2013. Online version, assets.publishing.service.gov.uk
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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