Potato snacks, extruded
Energy in 100 g
Per 100 g
2,051 kJ (490 kcal)
2,051 kJ (490 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 20 | 60 g |
| Sugar, total | 20 | 0 g |
| Sugar, added | 20 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 420c | 10.1 g |
| Trans fatty acids | 420c | 0 g |
| Monounsaturated fatty acids | 420c | 9.8 g |
| Polyunsaturated fatty acids | 420c | 2.6 g |
| Omega-3 | 420c | 0.1 g |
| Omega-6 | 420c | 2.5 g |
| Cholesterol | 20 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 420c | 0 g |
| C14:0 (myristic acid) | 420c | 0.2 g |
| C16:0 (palmitic acid) | 420c | 8.8 g |
| C18:0 (stearic acid) | 420c | 1.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 20 | 0 g |
| C18:1 sum (oleic acid) | 420c | 9.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 20 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 20 | 0 µg | 0 % |
| Vitamin E | 20 | 0.1 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 420c | 0.25 mg | 19 % |
| Vitamin B2 (riboflavin) | 420c | 0.08 mg | 5 % |
| Vitamin B3 (niacin) | 420c | 2.8 mg | |
| Niacin equivalents | MI0421 | 3.6 mg | 17 % |
| Vitamin B6 (pyridoxine) | 420c | 0.33 mg | 18 % |
| Vitamin B9 (folate) | 420c | 69 µg | 21 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 100 | 10 mg | 9 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 420c | 31 mg | 2 % |
| Potassium (K) | 420c | 630 mg | 18 % |
| Sodium (Na) | 122 | 1,320 mg | |
| Salt (NaCl) | MI0120 | 3.3 g | |
| Phosphorus (P) | 420c | 129 mg | 20 % |
| Magnesium (Mg) | 420c | 36 mg | 12 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 420c | 1.4 mg | 12 % |
| Copper (Cu) | 420c | 0.18 mg | 20 % |
| Zinc (Zn) | 420c | 0.7 mg | 5 % |
| Selenium (Se) | 420c | 1 µg | 1 % |
| Iodine (I) | 325 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0228 | Snack food (US CFR) |
| A0868 | Savoury snack (EUROFIR) |
| B1218 | Potato |
| C0240 | Root, tuber or bulb, without peel |
| E0140 | Whole, shape achieved by forming, thickness 0 3-1 5 cm |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0146 | Starch added |
| H0151 | Spice or herb added |
| H0263 | Vegetable fat or oil added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0197 | Bag, sack or pouch |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |