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Lakriskonfekt

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 8 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 1637 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 387 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 5,2 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 3,6 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 2,26 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C14:0 0,86 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C16:0 0,5 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C18:0 0,22 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
Trans-umettede fettsyrer 0,6 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-enumettede fettsyrer 0,6 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
C16:1 sum 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C18:1 sum 0,4 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
Cis-flerumettede fettsyrer 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.
C18:2n-6 0,12 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C18:3n-3 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C20:3n-3 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C20:3n-6 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C20:4n-3 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C20:4n-6 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C20:5n-3 (EPA) 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C22:5n-3 (DPA) 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
C22:6n-3 (DHA) 0 g 400e Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
Omega-3 0 g 73g Beregnet sum av omega-3-fettsyrer fra referanse 400e: Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
Omega-6 0,12 g 74g Beregnet sum av omega-6-fettsyrer fra referanse 400e: Livsmedelsverket. Livsmedelsdatabas, versjon 2015.03.09. Nettversjon, http://www7.slv.se/SokNaringsinnehall
Kolesterol 0 mg 20 Vurdert verdi.
Karbohydrat 78,8 g 80 Beregnet ut fra summering av mono-/disakkarider og stivelse.
Stivelse 8,5 g 450b Omregnet verdi fra referanse 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 70,3 g 120 Produktinformasjon, verdi hentet fra næringsdeklarasjon/produsentens nettside, 2009/2010.
Sukker, tilsatt 69,2 g 30 Verdien er beregnet fra lignende matvare.
Kostfiber 1,2 g 104a Data levert av industrien til Matvaretabellen 2011, uspesifisert grunnlag.
Protein 5,6 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0,1 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 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-karoten 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0 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 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 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 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 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 0 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 0 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalsium 170 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 7,3 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 57 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kalium 600 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 76 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 0,5 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 410d Institutet för hälsa och välfärd. Fineli livsmedelsdatabasen, versjon 16 (2013). Nettversjon, http://www.fineli.fi/index.php?lang=sv
Kopper 0,34 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 44 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jod M µg 10 Manglende verdi, ukjent innhold.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0293 Soft candy (US CFR)
A0838 Non-chocolate confectionery or other sugar product (EUROFIR)
B1012 Sugar-producing plant
C0108 Sugar
E0147 Whole, shape achieved by forming
F0001 Extent of heat treatment not known
G0003 Cooking method not applicable
H0117 Flavoring or taste ingredient added
H0136 Sugar or sugar syrup added
H0263 Vegetable fat or oil added
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
Z0112 Food industry prepared

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