Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 81 g
Carbohydrate: 16.3 g
Dietary fibre: 1 g
Protein: 1 g
Fat: 0.4 g
Energy content
Carbohydrate: 87 E%
Protein: 5 E%
Fat: 5 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 319 kJ (75 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat450a0.4 g4%
CarbohydrateMI018116.3 g87%
Dietary fibre301 g2%
Protein450a1 g5%
Alcohol500 g0%
WaterMI014281 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO16.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene450a0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450a0.02 mg1 %
Vitamin B2 (riboflavin)450a0.06 mg3 %
Vitamin B3 (niacin)450a0.6 mg
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)450a78 mg74 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450a14 mg1 %
Potassium (K)450a100 mg2 %
Sodium (Na)450a1 mg
Salt (NaCl)MI01200 g
Phosphorus (P)450a15 mg2 %
Magnesium (Mg)450a10 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450a0.1 mg0 %
Copper (Cu)10
Zinc (Zn)450a0.6 mg4 %
Selenium (Se)10
Iodine (I)10

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)
B1629Rambutan
C0167Fruit
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0001Cooking method not known
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

Sources

10
Missing value, content not known.
20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth 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])

Compare foods

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