Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 1 g |
| Sugar, added | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 50 | 0 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 50 | 0 g |
| Polyunsaturated fatty acids | 50 | 0 g |
| Omega-3 | 50 | 0 g |
| Omega-6 | 50 | 0 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 50 | 0 g |
| C14:0 (myristic acid) | 50 | 0 g |
| C16:0 (palmitic acid) | 50 | 0 g |
| C18:0 (stearic acid) | 50 | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 50 | 0 g |
| C18:1 sum (oleic acid) | 50 | 0 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 0 µg-RE | 0 % |
| Beta-carotene | 30 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 30 | 0 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 30 | 0 mg | 0 % |
| Vitamin B2 (riboflavin) | 30 | 0.03 mg | 1 % |
| Vitamin B3 (niacin) | 30 | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 30 | 0.04 mg | 2 % |
| Vitamin B9 (folate) | 30 | 3 µg | 0 % |
| Vitamin B12 (cobalamin) | 30 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 30 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 30 | 7 mg | 0 % |
| Potassium (K) | 30 | 30 mg | 0 % |
| Sodium (Na) | 30 | 6 mg | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 30 | 9 mg | 1 % |
| Magnesium (Mg) | 30 | 8 mg | 2 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 30 | 0 mg | 0 % |
| Copper (Cu) | 30 | 0.01 mg | 1 % |
| Zinc (Zn) | 30 | 0 mg | 0 % |
| Selenium (Se) | 30 | 0 µg | 0 % |
| Iodine (I) | 325 | 0 µg | 0 % |
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.
| LanguaL | Classification |
|---|---|
| A0195 | Malt beverage (US CFR) |
| A0847 | Beer or beer-like beverage (EUROFIR) |
| B1230 | Barley |
| C0102 | Germinated or sprouted seed |
| E0123 | Liquid, low viscosity, with no visible particles |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0227 | Flavoring, spice or herb added |
| H0246 | Carbonated by fermentation |
| H0256 | Carbohydrate fermented |
| J0104 | Preserved by fermentation |
| K0003 | No packing medium used |
| M0194 | Can, bottle or jar |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| P0034 | Reduced energy food |
| Z0112 | Food industry prepared |