Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 65 g
Water: 14 g
Fat: 8.5 g
Protein: 8.5 g
Dietary fibre: 4 g
Energy content
Carbohydrate: 69 E%
Fat: 20 E%
Protein: 9 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,598 kJ (379 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1028.5 g19%
CarbohydrateMI018165 g69%
Dietary fibre114a4 g2%
Protein114a8.5 g9%
Alcohol500 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch2037 g
Sugar, total114a28 g
Sugar, added701G5.3 g
Sugar, free3315.3 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)10
Vitamin A (RE)
Beta-carotene10
Retinol500 µg
Vitamin D60a0 µg0 %
Vitamin E10
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1000.25 mg19 %
Vitamin B2 (riboflavin)1000.3 mg18 %
Vitamin B3 (niacin)10
Niacin equivalents10
Vitamin B6 (pyridoxine)10
Vitamin B9 (folate)10
Vitamin B12 (cobalamin)60a0 µg0 %
Vitamin C (askorbic acid)10

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)100140 mg12 %
Potassium (K)1021,300 mg38 %
Sodium (Na)114a3,240 mg
Salt (NaCl)MI01208.1 g
Phosphorus (P)10
Magnesium (Mg)10254 mg18 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1001.5 mg13 %
Copper (Cu)10
Zinc (Zn)1021 mg7 %
Selenium (Se)10
Iodine (I)10

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
A0198Soup (US CFR)
A0865Soup (EUROFIR)
B1379Field corn
C0203Starch
E0106Finely ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
H0150Color added
H0350Tomato added
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
100
Data from the industry to the Food Composition Table 1992-2000, unspecified.
102
Data from the industry to the Food Composition Table 2001, unspecified.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
701G
Aggregated value from several food items
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])

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