Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 88 g
Carbohydrate: 12.1 g
Protein: 0.3 g
Energy content
Carbohydrate: 98 E%
Protein: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 210 kJ (49 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat104d0 g0%
CarbohydrateMI018112.1 g97%
Dietary fibre104d0 g0%
Protein460b0.3 g2%
Alcohol500 g0%
WaterMI014288 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO12.1 g
Sugar, added33112.1 g
Sugar, free33112.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene460b0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E500 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460b0.03 mg2 %
Vitamin B2 (riboflavin)104a0.6 mg37 %
Vitamin B3 (niacin)104d8 mg
Niacin equivalentsMI04218.1 mg39 %
Vitamin B6 (pyridoxine)104d0.3 mg16 %
Vitamin B9 (folate)460b0 µg0 %
Vitamin B12 (cobalamin)104d1.1 µg27 %
Vitamin C (askorbic acid)460b0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460b13 mg1 %
Potassium (K)460b3 mg0 %
Sodium (Na)104d19 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460b0 mg0 %
Magnesium (Mg)460b3 mg1 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460b0 mg0 %
Copper (Cu)460b0.01 mg1 %
Zinc (Zn)460b0 mg0 %
Selenium (Se)460b0 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
A0241Soft drink (US CFR)
A0843Soft drink (EUROFIR)
B1217Water
C0005Part of plant or animal not applicable
E0123Liquid, low viscosity, with no visible particles
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0136Sugar or sugar syrup added
H0175Carbonated
H0210Amino acid added
H0216Vitamin b added
J0001Preservation method not known
K0003No packing medium used
M0151Metal container
M0204Can
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
104a
Data from the industry to the Food Composition Table 2011, unspecified.
104d
Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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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