Næringsinnhold

Porsjonsstørrelse:

Energigivende næringsstoffer

Sammensetning
Vann: 93 g
Protein: 4 g
Kostfiber: 2 g
Fett: 0,7 g
Karbohydrat: 0,3 g
Energiinnhold
Protein: 59 E%
Fett: 23 E%
Kostfiber: 14 E%
Karbohydrat: 4 E%
Fett
Karbohydrat
Kostfiber
Protein
Alkohol
Vann
  • Energi i 100 g: 112 kJ (27 kcal)
  • Spiselig del: 100 %

NæringsstoffKildeMengdeEnergi%
Fett460e0,7 g22%
KarbohydratMI01810,3 g4%
Kostfiber450a2 g13%
Protein450a4 g59%
Alkohol500 g0%
VannMI014293 g-

Karbohydrater

KarbohydratKildeMengde
Stivelse3310 g
SukkerarterMI_SUGAR_NO0,3 g
Sukker, tilsatt500 g

Vitaminer

Anbefalt dagsinntak (AI)

Fettløselige vitaminerKildeMengde% av AI
Vitamin AMI03258 µg-RE1 %
Betakaroten450a96 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e0 mg-ATE0 %
Vannløselige vitaminerKildeMengde% av AI
Vitamin B1 (tiamin)450a0,04 mg3 %
Vitamin B2 (riboflavin)450a0,06 mg3 %
Vitamin B3 (niacin)450a0,5 mg
Vitamin B6 (pyridoksin)450a0,03 mg1 %
Vitamin B9 (folat)450a36 µg11 %
Vitamin B12 (kobalamin)500 µg0 %
Vitamin C (askorbinsyre)450a2 mg1 %

Mineraler og sporstoffer

Anbefalt dagsinntak (AI)

MineralerKildeMengde% av AI
Kalsium (Ca)450a32 mg2 %
Kalium (K)450a79 mg2 %
Natrium (Na)450a6 mg
Salt (NaCl)MI01200 g
Fosfor (P)450a70 mg10 %
Magnesium (Mg)450a27 mg9 %
SporstofferKildeMengde% av AI
Jern (Fe)450a1 mg9 %
Kobber (Cu)450a0,16 mg17 %
Sink (Zn)450a0,9 mg6 %
Selen (Se)450a1 µg1 %
Jod (I)3250 µg0 %

Klassifisering

Matvarene i Matvaretabellen beskrives ved hjelp av et klassifiseringssystem som heter LanguaL. LanguaL står for “Langua aLimentaria” eller “language of food”. Språket gjør det mulig å gi standardiserte beskrivelser av matvarene.

LanguaLKlassifisering
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1359Alfalfa
C0183Sprout
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Kilder

50
Vurdert som naturlig forekommende nullverdi, ikke analysert.
73f
Beregnet sum av omega-3-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page
74f
Beregnet sum av omega-6-fettsyrer fra referanse 460g: U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page
325
Universitetet i Oslo (2018). Jodprosjekt 2017-2018.
331
Frydenberg, H og Carlsen MH. Sukkerprosjektet 2021-2022. Universitetet i Oslo, avdeling for ernæringsvitenskap.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460e
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 25 (2012). Nutrient Data Laboratory Home Page
460g
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, versjon 28 (2015). Nutrient Data Laboratory Home Page
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
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])

Sammenlign matvarer

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