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Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 72 % 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vann 93 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 100 kJ 61a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 24 kcal 61b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 0,2 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C12:0 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0,02 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Trans-umettede fettsyrer 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
C16:1 sum 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0,02 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-flerumettede fettsyrer 0,1 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C18:2n-6 0,05 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460g U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Omega-3 0 g 73f Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Omega-6 0,05 g 74f Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Kolesterol 0 mg 20 Vurdert verdi.
Karbohydrat 3,3 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 0 g 60a Vurdert som nullverdi når analyseverdien er under kvantifiseringsgrensen (bestemmelsesgrensen for metoden).
Mono- og disakkarider 3,3 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sukker, tilsatt 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kostfiber 1,4 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Protein 1,5 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g 83 Beregnet som innholdet av natrium x 2,5 /1000.
Alkohol 0 g 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 0 RAE 85 Beregnet som summen av retinol + 1/12 betakaroten.
Retinol 0 µg 20 Vurdert verdi.
Beta-karoten 3 µg 460e U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Vitamin D 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0,3 alfa-TE 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Tiamin 0,04 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,06 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0,6 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,2 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 17 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 13 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 24 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 0,8 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 10 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 180 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 0,4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen 1 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kopper 0,05 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 50 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jod 3 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0152 Vegetable or vegetable product (US CFR)
A0826 Vegetable (excluding potato) (EUROFIR)
B1538 Shallot
C0240 Root, tuber or bulb, without peel
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

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