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Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 11 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kilojoule 1163 kJ 60a Beregnet verdi for energi med følgende faktorer for hhv protein 17, fett 37, karbohydrat 17, kostfiber 8 og alkohol 29 kJ/g.
Kilokalorier 276 kcal 60b Beregnet verdi for energi med følgende faktorer for hhv protein 4, fett 9, karbohydrat 4, kostfiber 2 og alkohol 7 kcal/g.
Fett 1,4 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Mettede fettsyrer 0,2 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Trans-umettede fettsyrer 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Cis-enumettede fettsyrer 0,1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Cis-flerumettede fettsyrer 0,8 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kolesterol 0 mg 50 Vurdert verdi.
Karbohydrat 36,7 g 50 Vurdert verdi.
Stivelse 34,2 g 50 Vurdert verdi.
Mono- og disakkarider 2,5 g 50 Vurdert verdi.
Sukker, tilsatt 0 g 50 Vurdert verdi.
Kostfiber 14 g 419 Livsmedeltabell. Livsmedelsverket, Uppsala 1996
Protein 22,1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 1 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 0 µg 50 Vurdert verdi.
Beta-karoten 12 µg 510 Omregnet verdi fra referanse 509: Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin D 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin E 0,3 alfa-TE 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Tiamin 0,65 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0,19 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 2,1 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0,4 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folat 130 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin C 4 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kalsium 100 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Jern 6,4 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Natrium 18 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kalium 1370 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 150 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sink 3 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selen 16 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kopper 0,68 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Fosfor 410 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0152 Vegetable or vegetable product (US CFR)
A0831 Pulse or pulse product (EUROFIR)
B1659 Red kidney bean
C0133 Seed, skin present, germ present
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

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