Nutritional Information

Portion Size:

Macro nutrients

Composition
Fat: 52.5 g
Protein: 21.4 g
Water: 11 g
Dietary fibre: 10 g
Carbohydrate: 5.6 g
Energy content
Fat: 78 E%
Protein: 15 E%
Carbohydrate: 4 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 2,481 kJ (600 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460e52.5 g78%
CarbohydrateMI01815.6 g3%
Dietary fibre460e10 g3%
Protein460e21.4 g14%
Alcohol500 g0%
WaterMI014211 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3311 g
Sugar, totalMI_SUGAR_NO4.6 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene460e4 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e23.8 mg-ATE198 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460e0.19 mg14 %
Vitamin B2 (riboflavin)460e0.41 mg25 %
Vitamin B3 (niacin)460e3.5 mg
Vitamin B6 (pyridoxine)460e0.12 mg6 %
Vitamin B9 (folate)460e49 µg15 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460e236 mg20 %
Potassium (K)460e659 mg19 %
Sodium (Na)460e19 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460e481 mg75 %
Magnesium (Mg)460e268 mg89 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460e3.3 mg30 %
Copper (Cu)460e1.03 mg114 %
Zinc (Zn)460e3 mg21 %
Selenium (Se)460e3 µg3 %
Iodine (I)3252 µg1 %

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
A0260Nut or nut product (US CFR)
A0823Nut, seed or kernel (EUROFIR)
B1272Almond
C0132Seed, skin removed, germ present
E0150Whole, natural shape
F0018Partially heat-treated
G0013Cooked in water or water-based liquid
H0138Water removed
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 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])

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