Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 93 g
Carbohydrate: 3.9 g
Dietary fibre: 2 g
Protein: 1.9 g
Fat: 0.1 g
Energy content
Carbohydrate: 56 E%
Protein: 27 E%
Dietary fibre: 14 E%
Fat: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 112 kJ (27 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat220a0.1 g3%
CarbohydrateMI01813.9 g56%
Dietary fibre220a2 g13%
Protein220a1.9 g27%
Alcohol500 g0%
WaterMI014293 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO3.9 g
Sugar, added3310 g
Sugar, free3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032530 µg-RE
Vitamin A (RE)MI032259 µg-RE7 %
Beta-carotene220a355 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E220a0.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)220a0.03 mg2 %
Vitamin B2 (riboflavin)220a0.02 mg1 %
Vitamin B3 (niacin)220a0.6 mg
Niacin equivalentsMI04210.9 mg4 %
Vitamin B6 (pyridoxine)220a0.16 mg8 %
Vitamin B9 (folate)220a15 µg4 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)220a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)220a16 mg1 %
Potassium (K)220a260 mg7 %
Sodium (Na)220a750 mg
Salt (NaCl)MI01201.9 g
Phosphorus (P)220a26 mg4 %
Magnesium (Mg)220a12 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)220a0.5 mg4 %
Copper (Cu)220a0.06 mg6 %
Zinc (Zn)220a0.1 mg0 %
Selenium (Se)220a0 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
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1276Tomato
C0230Fruit, peel removed, core, pit or seed present
E0103Semiliquid
F0014Fully heat-treated
G0003Cooking method not applicable
H0151Spice or herb added
H0212Vegetable added
J0001Preservation method not known
K0003No packing medium used
M0130Glass container
N0040Glass
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.
220a
Norwegian Food Safety Authority. Nutrient analysis 2013-2014. Tex-mex products. Published report (2014); "Næringsstoff- og tungmetallanalyser av tex-mex-produkter". www.mattilsynet.no
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.
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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