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Nudler, med egg, tørr

Matvaretabellen - liste over næringsinnhold for valgte matvarer
Næringsstoff Mengde Enhet Ref. Beskrivelse
Spiselig del 100 % 0 Vurdert som 100 % spiselig (netto).
Vann 9 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoule 1646 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 390 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 8,2 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mettede fettsyrer 2,3 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Trans-umettede fettsyrer 0 g 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-enumettede fettsyrer 3,5 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-flerumettede fettsyrer 0,9 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kolesterol 30 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Karbohydrat 65,3 g 63 Beregnet ut fra summering av mono/disakkarider og stivelse
Stivelse 63,4 g 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Mono- og disakkarider 1,8 g 526 Omregnet verdi fra referanse 525: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sukker, tilsatt 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kostfiber 3,3 g 555 US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Nettversjon, www.nal.usda.gov/fnic/foodcomp/search/
Protein 12,1 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alkohol 0 g 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Vitamin A 18 RAE 61 Beregnet som summen av retinol + 1/12 beta-karoten.
Retinol 18 µg 417 Livsmedelsverket. Livsmedelsdatabas, versjon 2008.05.05 (dato). Nettversjon, www.slv.se.
Beta-karoten 0 µg 417 Livsmedelsverket. Livsmedelsdatabas, versjon 2008.05.05 (dato). Nettversjon, www.slv.se.
Vitamin D 0,3 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0,4 alfa-TE 555 US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Nettversjon, www.nal.usda.gov/fnic/foodcomp/search/
Tiamin 0,26 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0,1 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 2,2 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0,82 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folat 29 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0,3 µg 555 US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Nettversjon, www.nal.usda.gov/fnic/foodcomp/search/
Vitamin C 0 mg 10 Vurdert som naturlig forekommende nullverdi, ikke analysert.
Kalsium 28 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Jern 1,5 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Natrium 21 mg 555 US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Nettversjon, www.nal.usda.gov/fnic/foodcomp/search/
Kalium 260 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 43 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sink 1,3 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selen 1 µg 50 Vurdert verdi.
Kopper 0,24 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Fosfor 200 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Klassifisering

Langual-koding av matvaren
LanguaL Klassifisering
A0275 Macaroni or noodle product (US CFR)
A0815 Pasta (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0153 Whole, shape achieved by forming, thickness <0.3 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0138 Water removed
H0186 Egg added
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
Z0112 Food industry prepared

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