Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 94 g
Water: 6 g
Energy content
Carbohydrate: 100 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,598 kJ (376 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat500 g0%
CarbohydrateMI018194 g100%
Dietary fibre500 g0%
Protein500 g0%
Alcohol500 g0%
WaterMI01426 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO94 g
Sugar, added33194 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene500 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E500 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400a0 mg0 %
Vitamin B2 (riboflavin)400a0.03 mg1 %
Vitamin B3 (niacin)400a0 mg
Vitamin B6 (pyridoxine)400a0 mg0 %
Vitamin B9 (folate)400a0 µg0 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400a185 mg16 %
Potassium (K)400a320 mg9 %
Sodium (Na)400a55 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)400a1 mg0 %
Magnesium (Mg)400a28 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b0.7 mg6 %
Copper (Cu)420a0.05 mg5 %
Zinc (Zn)400a0 mg0 %
Selenium (Se)400a0 µg0 %
Iodine (I)3250 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
A0129Refined or partially-refined food product (US CFR)
A0836Sugar, honey or syrup (EUROFIR)
B1309Beet
C0156Brown sugar
E0151Solid
F0014Fully heat-treated
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

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.
400a
Swedish National Food Agency. The food database, version 2008.05.05.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
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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